Piña Colada
Ramón "Monchito" Marrero, Caribe Hilton, San Juan, 1954
The Piña Colada is white rum, pineapple, cream of coconut and lime, blended with ice until smooth, with an optional float of dark rum. Fresh lime keeps it from tasting like dessert, and the dark rum float adds depth on the first sip. Puerto Rico's national drink, timed for National Piña Colada Day.
- GlassHurricane
- MethodShaken
- Ingredients5
Directions
- Add the white rum, pineapple juice, cream of coconut and lime juice to a blender with about half a cup of ice.
- Blend until smooth.
- Pour into a hurricane glass and float the dark rum on top if using.
ToolsJiggerBar spoonBlenderHurricane glass
Don't have these? Build a drink from your shelf →History
The Caribe Hilton in San Juan credits bartender Ramón "Monchito" Marrero with creating the Piña Colada in 1954, while the nearby Barrachina restaurant credits Ramón Portas Mingot in 1963. Its rise owes a lot to Coco López, the cream of coconut developed in Puerto Rico in 1954. Puerto Rico named it the official national drink in 1978.
Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
What you'll need to buy
Based on 750ml bottles (25.4 oz), rounded up.
Bottle math, generally
Batching dilution
When you batch, there's no ice melting in a shaker, so you add the water yourself: 18% for spirit-forward drinks, 25% for shaken ones.
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