Rum
Piña Colada
Spirit-Based · 1 serving · Serve: 12-oz hurricane glass or tall glass
The Piña Colada is a classic tropical cocktail created in 1954 by Ramón "Monchito" Marrero at the Caribe Hilton in San Juan, Puerto Rico. After three months of experimentation, Marrero perfected this creamy, fruity blend of rum, coconut cream, and pineapple juice that he felt truly captured the flavors of Puerto Rico. The cocktail gained such popularity and cultural significance that in 1978, Puerto Rico officially named it the national drink. The name "Piña Colada" means "strained pineapple" in Spanish, referring to the fresh pineapple juice used in the recipe.
Ingredients
- 2 oz Rum
- 1 oz Coconut cream
- 1 oz Heavy cream
- 6 oz Fresh pineapple juice
- 1/2 cup Crushed ice
- Garnish: Fresh pineapple slice and maraschino cherry
Directions
- Add rum, coconut cream, heavy cream, and fresh pineapple juice to a blender.
- Add crushed ice.
- Blend for 15 seconds until smooth and frothy.
- Pour into a 12-oz glass.
- Garnish with a fresh pineapple slice and a maraschino cherry.
Notes/Tips
This is the original Piña Colada recipe from the Caribe Hilton, the birthplace of this iconic cocktail. Ramón "Monchito" Marrero continued to serve this beverage at the Caribe Hilton for 35 years following its creation.
For the best flavor, use fresh pineapple juice rather than canned. If fresh pineapples aren't available, look for 100% pineapple juice without added sugars.
Some modern variations omit the heavy cream and use only coconut cream for a dairy-free version. Others use a mix of light and dark rums for more complexity.
Goes well with
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