Piña Colada Recipe
Directly translating from Spanish as 'strained pineapple', the origin story of Puerto Rico's national drink since 1978 is contested by a trio of bartenders.
One of the most popular claims comes from Caribe Hilton Hotel in Puerto Rico. They believe that Ramón "Monchito" Marrero created the Piña Colada in 1954 while a bartender at the hotel’s Beachcomber bar.
However, before this, the Piña Colada was in fact a non-alcoholic, Cuban invention. It featured strained, sweetened pineapple juice, sometimes mixed with coconut water and later, coconut milk.
We recommend using freshly squeezed pineapple juice as a nod to its Cuban heritage. Brownie points if you can locate some Coco Lopez coconut milk which had become newly available in the 50s, when the cocktail was invented.
What you need
- Clément Blanc Rhum Agricole (60ml)
- Coconut cream (60ml)
- Pineapple juice (120ml)
- Wedge of pineapple garnish (optional)
- Combine the ingredients in a blender and pulse until smooth. Pour into a tall glass and enjoy!