The piña colada, one of the world’s most iconic cocktails, was born in Puerto Rico. However, it’s at this point that the history of the piña colada gets a little complicated because while it’s agreed that the drink was created in San Juan, multiple people lay claim to its invention.
The Caribe Hilton presents the longest timeline for the cocktail with two original stories.
On the one hand, the hotel alleges that the piña colada was first concocted in 1954 by a bartender named Ramon “Monchito” Marrero after he had worked for three months on a signature drink for the hotel, going on to serve the cocktail until he retired in the late 1980s.
On the other hand, Ricardo Gracia, who was another bartender at the same hotel, claimed that he invented the drink in 1954, the result of innovation on his part due to a coconut shortage.
While it’s not known, then, exactly who invented the famous piña colada, some things are sure. The drink is well travelled and has fans all over the world.
Here are five rules to follow the next time you attempt to make this creamy classic.
Use Only 3 Ingredients
A Classic Piña Colada has only three ingredients – rum, coconut cream and pineapple juice. Simply put the cream of coconut, pineapple juice and rum into a blender, add some ice and puree until smooth and creamy. It’s as simple as that!
Use Coconut Cream And Nothing Else
Coconut cream is the key tropical ingredient in a Piña Colada cocktail. If you don’t have cream, just heat some coconut milk and sugar and bring to a boil.
Use Light And Dark Rum
Some bartenders say the trick to making a great piña colada is to use both light and dark rum. Go for a richer and more aged rum if you like the sunny and tropical flavours to show.
Pineapple Is Non-negotiable
It’s not essential to use fresh fruit to make a decent piña colada, though it certainly adds to the quality of the drink.
Pick Cubed Ice Over Crushed Ice
The thickness of the drink is crucial, describing crushed ice as the ideal, though without a sufficiently powerful blender, serve the drink in an ice-packed glass instead. It will help with the consistency of the drink, making it on the thicker side.
Use Classic Stemware
If you really want to hold to the tropical flair for which the drink is famed, stick to classic stemware. Piña Coladas look beautiful in Poco Grande glasses or Hurricane glasses. If a rum floater finds its way onto its crest, all the better!
Don’t Forget The Garish
More is more when it comes to the piña colada; pineapple wedges, sustainable straw, paper umbrellas, maraschino cherries – the more garnish the merrier.
