Cocktail recipe
Piña Colada
Creamy coconut and ripe pineapple make this Puerto Rican icon feel like a holiday in a glass.
Ingredients
- 60 ml (2 oz) white rum
- 90 ml (3 oz) pineapple juice
- 30 ml (1 oz) cream of coconut
- 15 ml (½ oz) fresh lime juice — Mixology house adjustment
- 120 g (about 1 cup) crushed ice
- Garnish: 1 pineapple wedge and 1 pineapple leaf
Preparation
Add the rum, pineapple juice, coconut cream and ice to a blender. Blend until smooth. Pour into the glass. Garnish with pineapple and a cherry.
Glassware
Hurricane glass
History
The modern coconut-based Piña Colada is rooted in Puerto Rico. The Caribe Hilton states that bartender Ramón 'Monchito' Marrero created its version in 1954 after months of experimentation, and Puerto Rico recognized the Piña Colada as its official drink in 1978. The island's tourism authority also documents competing claims: fellow Hilton bartender Ricardo García and Ramón Portas Mingot of Barrachina, whose restaurant associates its version with 1963. These are rival retrospective accounts; Hilton's longstanding attribution is substantial but not exclusive proof. Earlier pineapple-and-rum drinks sharing the name do not necessarily contain coconut. **Attribution confidence:** See sourced account and qualifications above.
Mixology View
We favour the 1954 Marrero account as the strongest institutional attribution, not a closed case. Our lime addition is an expressly modern house adjustment and should not be confused with the historic hotel recipe.