Piña Colada
Beach in a glass
Coconut cream and pineapple juice blended with rum into a frosty, tropical milkshake. Pure vacation vibes with a boozy backbone.
Ingredients
- 1 3/4 oz White Rum
- 1 oz Coconut Cream
- 1 3/4 oz Pineapple Juice
- 1 cup Crushed Ice
Method
Blend all ingredients until smooth. Pour into a hurricane glass. Garnish with a pineapple wedge and a maraschino cherry.
Ramón 'Monchito' Marrero Pérez at San Juan's Caribe Hilton claims creation in 1952, though the hotel disputes this and credits 1954; the drink's authorship remains contested among Puerto Rican bartenders including Ricardo Garcia and Ramón Portas Mingot (who claims 1963 creation at Barrachina). The modern coconut-cream version evolved from existing rum and pineapple cocktails using newly available cream of coconut. Per Difford's Guide #1526 encyclopedia entry. Pre-coconut versions appeared in Travel magazine (1922).
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