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How to make a Piña Colada

Rum, pineapple, coconut, cream and salt.

Sweet and fruity

The national drink of Puerto Rico will instantly transport you to sun-drenched sandy beaches

It’s a little known fact that Piña Colada translates as strained pineapple, which is the absolute essential ingredient if you’re planning to make this tropical tipple.

Three bartenders claim to have invented the Piña Colada, all from Puerto Rico, and two of those from the same bar. Ramón Pérez says he came up with the cocktail on August 15 in 1952 at the Caribe Hilton Hotel’s Beachcomber Bar in San Juan. Pérez said he had the idea of mixing the already established pineapple and rum combination with the newly available Coco Lopez. However, his colleague Ricardo Garcia disputes this, claiming the drink as his own.

The story becomes more complicated when you factor in Barrachina, a restaurant in Old San Juan who say their bartender, Ramón Mingot, invented the Piña Colada in 1963.

The Piña Colada, as a drink, actually has written references as far back as 1922, however this would have been a simple serve of rum lengthened with pineapple juice, now referred to as a Cuban Piña Colada. It was this simple drink that most likely travelled to Puerto Rico where the local bartenders added coconut cream, giving us the modern day Piña Colada.

Make it at home:

Prep Time: 10 minutes   |   Serves: 1   |  Skill: Medium

60ml rum   |   120ml fresh pineapple juice   |   30ml Coco Lopez cream of coconut   |   30ml double cream   |   Pinch of salt   |   Crushed ice to blend   |   1 fresh pineapple wedge   |   1 maraschino cherry

Blender   |   Hurricane glass

1. Pour the rum, pineapple juice, coco lopez, cream and salt into a blender
2. Add one scoop of crushed ice
3. Blend until the liquid is completely smooth
4. Pour into a hurricane glass
5. Garnish with a fresh pineapple wedge and a maraschino cherry