The story of this iconic drink takes us to San Juan, Puerto Rico. Although several bartenders have claim to its invention. The most widely recognized account credits Ramon Monchito Marrero, a bartender at the Caribe Hilton hotel with creating the drink in 1954.
According to the hotel's history, Marrero spent three months experimenting before developing a cocktail that captured the flavors and character of the island. An important part of that creation was Coco Lopez, a commercially produced cream of coconut developed by University of Puerto Rico agriculture professor Ramon Lopez Irizarry.
Its rich consistency and sweetness provided the perfect foundation for combining pineapple and rum, helping establish the creamy character that would become the Pina Colada's signature. The cocktail quickly gained popularity, eventually becoming so closely associated with Puerto Rico that it was officially declared the island's national drink in 1978.
Over decades, the Pina Colada became a staple of resort bars and holiday destinations worldwide. Whether blended into its familiar frozen form or shaken for a lighter more spirit forward interpretation. The Pina Colada remains a classic that celebrates the simple pleasure of combining a few ingredients exceptionally well.
Recipe:
60ml White rum
60ml Pineapple juice
45ml Coconut cream
Method:
1. Add the rum, pineapple juice, coconut cream into a blender.
2. Add a generous scoop of crushed ice and blend until smooth and creamy.
3. Pour into a chilled hurricane glass.
4. Garnish with fresh pineapple wedge and a fan of pineapple leaves.
End of story.
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