First invented at the soggy dollar bar in the british virgin islands back in the 1970s, this beach drink became a mainstay in part because it didnt require a blender like the pia coladas of the day. This is meant to be a fruity, drinkable cocktail, so the proportions are meant merely as a guide. Many recipes double the pineapple to lengthen the drink, and some recipes add in coconut rum or a mixture of light and dark rum.
