10 Jul
Pina coladas originated in San Juan, Puerto Rico and the term, 'pina colada' means 'strained pineapple' in Spanish, a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.
A traditional recipe calls for pineapple juice, light rum, and coconut cream poured over crushed ice. However, these days most pina coladas are blended rather than shaken and strained.
Origin
Three bartenders in the island capitol of San Juan each lay claim to the creation of the cocktail: first, there’s Ramón ‘Monchito’ Marrero Pérez, who says he first mixed up the concoction in 1952 at the Caribe Hilton Hotel, adding a new product – cream of coconut – to the shaken pineapple and rum drinks that were then popular at the hotel bar. However, his coworker Ricardo Garcia says he invented the cocktail. And Barrachina – a restaurant on old San Juan’s Fortaleza Street – also claims to have been the first to serve the drink on its cocktail menu in 1963, thanks to creative bartender Ramón Portas Mingot.
Local lore aside, there’s one thing everyone can agree on. The cocktail – using ingredients native to Puerto Rico, as well as rum, a spirit that’s been distilled on the island since the 1600s – is a refreshing, bright drink perfect for sipping on during summer’s hottest days and sticky nights.
Pina Colada Day is celebrated on the islands on 10 July.
Here is a traditional pina colada recipe courtesy of Malibu Rum.
2 parts (100 ml) Malibu
1 part (50 ml) coconut cream
1 part (50 ml) pineapple juice
Fresh pineapple wedges
Fill a shaker with ice cubes. Add Malibu and coconut cream. Shake and strain into a highball glass filled with crushed ice. Top off with pineapple juice. Garnish with fresh pineapple.
A traditional recipe calls for pineapple juice, light rum, and coconut cream poured over crushed ice. However, these days most pina coladas are blended rather than shaken and strained.
Origin
Three bartenders in the island capitol of San Juan each lay claim to the creation of the cocktail: first, there’s Ramón ‘Monchito’ Marrero Pérez, who says he first mixed up the concoction in 1952 at the Caribe Hilton Hotel, adding a new product – cream of coconut – to the shaken pineapple and rum drinks that were then popular at the hotel bar. However, his coworker Ricardo Garcia says he invented the cocktail. And Barrachina – a restaurant on old San Juan’s Fortaleza Street – also claims to have been the first to serve the drink on its cocktail menu in 1963, thanks to creative bartender Ramón Portas Mingot.
Local lore aside, there’s one thing everyone can agree on. The cocktail – using ingredients native to Puerto Rico, as well as rum, a spirit that’s been distilled on the island since the 1600s – is a refreshing, bright drink perfect for sipping on during summer’s hottest days and sticky nights.
Pina Colada Day is celebrated on the islands on 10 July.
Here is a traditional pina colada recipe courtesy of Malibu Rum.
2 parts (100 ml) Malibu
1 part (50 ml) coconut cream
1 part (50 ml) pineapple juice
Fresh pineapple wedges
Fill a shaker with ice cubes. Add Malibu and coconut cream. Shake and strain into a highball glass filled with crushed ice. Top off with pineapple juice. Garnish with fresh pineapple.