In honor of National Piña Colada Day, we're showing you how to mix up the perfect Piña Colada. By the end of the day, all your friends and loved ones will be calling you Monchito-- and that has nothing to do with how much rum they've had.

1. Choose your rum.

The first piña colada was made with Don Q, a traditional Puerto Rican rum that's serviceable and cheap. But any clear rum will do just fine here. Bacardi will more than suffice, but if you're serious about this drink's maximum potential for deliciousness, do it with Flor de Cana or Myers Platinum.

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2. Make coconut cream.

Although you can certainly buy coconut cream in a can (which we recommend, especially if you're making this with a cheaper rum), it's so much more delicious and incredibly easy to make coconut cream at home.

To make it, combine one cup of freshly grated coconut meat to one-half cup of boiling 2% milk. Cover it and put it in the fridge for an hour. Then put it in the blender and blend it for a minute.

Done.

3. Make your colada.

Combine one part rum and coconut cream to three parts pineapple juice. Serve over crushed ice, preferably with a straw, a fresh pineapple wedge, and a tiny umbrella.

Enjoy!