Pina Colada Ingredients
* 2 ounces light rum
* 2 ounces cream of coconut
* 1 ounce heavy cream
* 4 ounces unsweetened pineapple juice
* Slice of pineapple and a maraschino cherry
Pina Colada Instructions
Place the rum, cream of coconut, heavy cream, and pineapple juice in a blender, and blend for a few seconds. Add 1/2 cup crushed ice, and blend for another 15 seconds, or until smooth. Pour into an exotic glass of your choice. Garnish with a pineapple slice and a maraschino cherry.
The History Of Pina Colada
The history of the Pina Colada is unclear, however,
the earliest known history states that in the 1800s, Puerto Rican pirate Roberto Cofresí (a.k.a. "El Pirata Cofresí"), to boost his crew's morale he gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous pina colada. With his death in 1825, the recipe for the pina colada was lost.
Others have stated that it was in 1957 that a San Juan bartender created this mixture of unique flavours of Puerto Rico. In contrast however, others have suggested that the man responsible for the Pina Colada was not in fact from the Caribbean but from Europe instead. Ricardo Gracia, born in Barcelona Spain in 1914 was said to have invented this cocktail.
Moving forward and regardless of its origin, the Pina Colada is now known as the official beverage of Puerto Rico. With its widespread popularity, today, the Pina Colada is a modern classic enjoyed worldwide.
The Pina Colada cocktail consists of rum, cream of coconut, and pineapple juice. Whereas the Martini has been esteemed as the king of cocktails, the Pina Colada, sadly, has been belittled as the jester-as anything so carefree and fun loving is bound to be. It didn't help when the breezy "Pina Colada Song" became as much a lounge staple as swizzle sticks. (The Rupert Holmes tune is actually titled "Escape.") Rum and pineapple juice have always been natural partners, but cream of coconut, introduced in 1952, would make for an indivisible ménage à trois. Ramon Manchito Marrero Pérez was tending bar at the Caribe Hilton when he was introduced to the product Coco Lopez, and the Piña Colada, translated as "squeezed pineapple," was born. A sign at La Barra in San Juan's Old City has a different claim: In 1963, the Piña Colada was created there by Don Ramón Portas Migot. That both claimants have four names might indicate a tie, but most authorities credit Pérez.
A Pina Colada can be made a bit more pungent by using a mix of light and dark rum. For a slightly pulpier drink, substitute 2 ounces crushed pineapple for 2 ounces pineapple juice. Do not mistake coconut milk for cream of coconut.
The Caribbean Pina Colada
2 cups coconut milk
3 cups pineapple juice
2 cups crushed pineapple
1/2 cup shredded coconut, sweetened
1 cup rum, preferably golden
1/2 cup sugar
1 teaspoon clear vanilla
Combine all ingredients in a large bowl. Blend in batches using a blender. Serve over ice.
