Piña Colada

The piña colada (/ˌpiːnjə koʊˈlɑːdə, -nə-, -kə-/;[1][2] Spanish: piña [ˈpiɲa], “pineapple”, and colada [koˈlaða], “strained”) is a sweet cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. There are two versions of the drink, but both are credited to originate in Puerto Rico.

The name piña colada (Spanish) literally means “strained pineapple”, a reference to the freshly pressed and strained pineapple juice used in the drink’s preparation.

Read more on Wikipedia

Ingredients

  1. WHITE RUM

    60 ml | 2 oz | 2 parts | 1 1/3 jiggers

  2. COCO LOPEZ CREAM OF COCONUT

    30 ml | 1 oz | 1 parts | 2/3 jiggers

  3. COCONUT MILK

    30 ml | 1 oz | 1 parts | 2/3 jiggers

  4. PINEAPPLE JUICE

    180 ml | 6 oz | 6 parts | 4 jiggers

  5. CRUSHED ICE

    1/2 cup

Garnish

  1. Pineapple Slice

  2. Maraschino Cherry


Directions

Blend all the ingredients with ice in an electric blender, pour into a large goblet or Hurricane glass and serve.

As recounted by his friends in José L. Díaz de Villegas’s book, the original Monchito recipe was to pour 85 grams of cream of coconut, 170 grams of pineapple juice and 43 grams of white rum into a blender or shaker with crushed ice, blend or shake very well until smooth, then pour into chilled glass and garnish with pineapple wedge and/or a maraschino cherry. Longdrink

There are many recipes for piña colada. The International Bartenders Association specifies it is:

Ingredients

  • (one part) 3 cl (1.0 US fl oz) white rum
  • (one part) 3 cl (1.0 US fl oz) coconut cream
  • (3 parts) 9 cl (3.0 US fl oz) pineapple juice

Method

Mix with crushed ice in blender until smooth, then pour into a chilled glass, garnish and serve. Alternately, the three main components can simply be added to a cocktail glass with ice cubes.[14]

In San Juan, Puerto Rico the recipe is:

Ingredients

  • 1 US fl oz (3.0 cl) heavy cream
  • 6 US fl oz (18 cl) freshly pressed pineapple juice
  • 1 US fl oz (3.0 cl) cream of coconut
  • 2 US fl oz (5.9 cl) rum (any flavor)
  • 4 US fl oz (12 cl) (1/2 cup) crushed ice

Method

In a blender, combine cream of coconut, pineapple juice, heavy cream and rum. Add crushed ice and blend for 15 seconds. Pour in a desired 12-ounce container and use a cherry and fresh pineapple for a garnish.[11]

Alcohol: Rum

Mix: Cream of Coconut, Coconut Milk, Pineapple Juice

Garnish: Pineapple Slice, Maraschino Cherry

Drinkware: Poco Grande glass

Served: Blended with ice (frozen style)

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