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A Piña Colada is a rum-based cocktail with cream of coconut, pineapple juice, and lime. One of the world’s most popular tropical vacation drinks, the piña colada literally translates to “strained pineapple”. Sweet and tangy and tropically delicious, this is a great pairing for the next time you fire up the blender and force “Escape” on karaoke night.
Tools Needed
- Jigger or measuring cup.
- Blender or shaker.
- Strainer.
To serve: Poco grande glass.
Ingredients (One Serving)
- 2 oz rum
- 1.5 oz cream of coconut
- 1.5 oz pineapple juice
- 0.5 oz lime juice
Garnish: pineapple wedge and/or Maraschino cherry
How to Make
Shaken Piña Colada
- Combine measured amounts of rum, cream of coconut, pineapple juice, and lime in shaker with ice.
- Shake for 30 seconds.
- Strain into Poco grande glass over crushed ice.
- Garnish with pineapple wedge or cherry.
Blended Piña Colada
- Combine rum, cream of coconut, pineapple juice, lime, and ice into blender and blend on low until smooth consistency.
- Pour into Poco grande glass.
- Garnish with pineapple wedge or cherry.
- Add optional dark rum floater on top.
Nutritional Facts and ABV
- Calories: 357
- ABV (alcohol by volume): 10.4%
- Carbohydrates: 41 grams
- Sugar: 38 grams
History
The invention of the Piña Colada has been credited to Puerto Rico, who, in 1978, proclaimed it the national drink. Its history leading up to that is, however, disputed. One version of the story is that a Puerto Rican pirate, Roberto Cofresi, mixed a drink much like the piña colada to improve crew’s morale on board. As he died before any proof emerged, this version of the story was replaced by another in 1954, when Ramón Marrero created the drink while bartending at the Caribe Hilton Hotel in Puerto Rico. It was Marrero who knew to write down these ingredients — which he felt really encapsulated the Puerto Rican spirit — and thus credit was given. The drink celebrated its 50th anniversary in 2004, with its 70th on the horizon.
FAQs
To blend or not to blend?
Originally, the piña colada was served shaken. Blenders weren’t around when these ingredients first combined, but today, it’s very typical to have it served blended. Some people really prefer the frothy, slushy-like texture of the drink, while others like to keep it more liquid-y. The choice is really up to you.
Any special tips or tricks?
Some swear that prioritizing the cream of coconut (not to be mistaken for coconut cream) is vital to a pleasant drinking experience. Measure out the cream of coconut first so that your following ingredients can help swish out and residual clumps. Shake the ingredients without ice first, and be extra deliberate while straining so clumps of coconut don’t clog the drink.
What are the most popular rums for piña coladas?
Don Q, Bacardi, Ron de Barrilito, and Club Caribe are a few stand-out Puerto-Rican rums.
