Serve in a Collins or Hurricane glass
- 2 shots white rum
- 2 shots pineapple juice
- 1 1/2 shots coconut cream
Garnish: 1 cherry & 1 pineapple wedge
How to Make
- Add all the ingredients to your Boston Shaker
- Shake & strain into an ice-filled collins or hurricane glass
- Add the garnishes
The Piña Colada was created in the 1950s when a man named Don Ramon Lovep-Irizarry created cream made from coconut. It led the way for new & delicious cuisines, especially in tropical dishes and desserts. It was only a matter of time before a bartender wielded its power in the form of a cocktail.
That time came in 1957 when Ramon Marrero, a bartender in Puerto Rico, combined coconut cream with rum & pineapple juice. And thus, the piña colada was born.
Bartender’s have so many different recipes for the piña colada. One of the reasons for this is because coconut cream isn’t often used in other cocktails and it’s hard to justify stocking it for the rare occasions a pina colada is ordered.
Pina Colada Variations
If you don’t have coconut cream, use 1 shot of heavy cream instead and add 1/2 shot of coconut liqueur or coconut syrup (or both) to add that coconut flavour.
The Piña Colada can also be blended with crushed ice & pineapple chunks for a thicker texture.