Piña Colada
Coconut, pineapple, tropical spirit.
White rum, coconut cream and pineapple juice blended with ice into a cold, velvety cream. It is the emblematic drink of the Caribbean, sweet and enveloping, made to be sipped through a straw.
- IBA · Contemporary Classics
- Long drink
- Blended
- Glass
- Hurricane glass
- Method
- Blended
- Strength
- Light
- Time
- 3 min
- Difficulty
- Easy
- Ice
- No ice
Ingredients
Measures for 1 serving
-
White rum
50 ml
-
Cream of coconut
30 ml
-
Pineapple juice
50 ml
Garnish
- Pineapple slice
- Maraschino cherry
- Straws
Proportions
How to make
- Pour the white rum into the blender.
- Add the coconut cream.
- Add the pineapple juice.
- Add ice to the blender.
- Blend until smooth.
- Pour into a large glass.
- Garnish with a pineapple slice and a cherry.
- Serve with straws.
The story
Origins
ProbableA plausible account, without definitive proof.
The name, Spanish for "strained pineapple", already appears in Travel magazine in December 1922, but for a drink of rum, pineapple, sugar and lime, with no coconut. The modern version was born in San Juan, Puerto Rico, in the 1950s, after canned cream of coconut reached the market. The Caribe Hilton credits its bartender Ramón "Monchito" Marrero with inventing it in 1954; he himself gave 1952. A colleague at the hotel, Ricardo García, also claimed it, while Barrachina restaurant in Old San Juan displays a plaque crediting Ramón Portas Mingot in 1963. It reaches cocktail books only in the late 1960s and is now Puerto Rico's national drink.
Taste profile
- Sweet
- 4 out of 5
- Creamy
- 4 out of 5
- Fruity
- 4 out of 5