In the canon of classic cocktail recipes, the Piña Colada is a big deal. A tropical delight, the drink dabbles in sweetness rounded out by tropical fruit. Like so many equatorial drinks, it puts rum on a pedestal.
Now, like a lot of iconic drinks, there are secrets, tips, and more. Some bartenders swear by certain labels, convinced only a combination of the best dark rums work in the cocktail. Others opt for light rum and special garnishes.
We decided to go with the original, a drink now well into its elder years but still as vigorous as ever. Like so many New Orleans cocktails or an Old Fashioned, the Piña Colada is an oldie but a goodie. And we don’t see it losing any luster any time soon.
The story goes that Ramón “Monchito” Marrero whipped up the first batch back in 1954. This was at the Caribe Hilton in San Juan, Puerto Rico. Here we are some 72 years later, still coveting the drink.
Read on for the full recipe from the resort.
Original Piña Colada
This drink is all about ratios. Keep the recipe with you through the summer and put it to work on July 10th, aka National Piña Colada Day.
Ingredients:
- 2 ounces dark rum
- 1 ounce coconut cream
- 1 ounce heavy cream
- 6 ounces pineapple juice
- ½ cup crushed ice
- Cherry and pineapple wedge for garnish
Method:
- Mix rum, cream of coconut, heavy cream and pineapple juice in a blender.
- Add ice and mix for 15 seconds.
- Serve in a 12-ounce glass and garnish with fresh pineapple and a cherry.
