Puerto Rico’s official cocktail since 1978, the Piña Colada’s origins are claimed by at least two San Juan bartenders. The most widely accepted story credits Ramón ‘Monchito’ Marrero at the Caribe Hilton, who in 1954 spent three months perfecting his blend of rum, coconut cream, and pineapple juice — a recipe that became so identified with the hotel that Puerto Rico’s governor issued a proclamation in 2004 naming it as the birthplace. The drink entered global pop culture consciousness with Rupert Holmes’ 1979 hit ‘Escape (The Piña Colada Song).’ Blended with ice until smooth and tropical, it remains the quintessential beach cocktail.
Ingredients
- 3 oz light rum
- 3 tbsp coconut milk
- 3 tbsp crushed pineapples
Instructions
- Put all ingredients into an electric blender with 2 cups of crushed ice.
- Blend at a high speed for a short length of time.
- Strain into a collins glass and serve with a straw.
Serve In
Collins Glass
Tips & Notes
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