I’ve got two Piña Coladas, one for each hand…
Be prepared to dream about coconut, pineapple and rum all day because it’s National Piña Colada Day! I don’t know who makes up these crazy holidays, but I want to by them a drink.
Coconut, Pineapple and rum have been mixed together in one form or another for ages, but the concoction wasn’t perfected until one (or two) different bartenders in San Juan came up with the Piña Colada.
I think most people know the Pina Colada hails from San Juan, Puerto Rico and that two locations, the Caribe Hilton in 1954 and the Barrachina Restaurant in 1963, battle over the claim to be the rightful birth place of the Piña Colada. Regardless of which location first created the drink, the Pina Colada is pure paradise in a glass and the national drink of Puerto Rico.
The story says that Ramon ‘Monchito’ Marrero, the head bartender of Caribe Hilton’s Beachcomber Bar in Puerto Rico, was tasked to concoct a signature drink which he experimented on for three months. On August 15, 1954, the Pina Colada was unveiled. Then on the other side of the coin you have Ramón Portas Mingot whom says he created it in 1963 at the Barrachina Restaurant in Old San Juan.
The term, “piña colada” means “strained pineapple” in Spanish. Today I’m going to give you two “strained pineapple” drink recipes and let you decide which is better. One from the Caribe Hilton and the other from the Barrachina Restaurant. Warm up those blenders and let the taste testing begin!
The Caribe Hilton Piña Colada Recipe
- 2 oz. White Rum
- 1 oz. Coconut Cream
- 1 oz. Heavy Cream
- 6 oz. Fresh Pineapple Juice
- ½ cup Crushed Ice
Mixing Instructions: Add the rum, coconut cream, heavy cream and pineapple juice together in a blender. Add the ice and blend for about 15 seconds or until smooth. Serve in a 12-ounce glass. Garnish with a fresh pineapple wedge and a maraschino cherry. Raise glass and toast.
Barrachina Restaurant Piña Colada Recipe
- 4 oz. Pineapple Juice – Canned
- 1 oz. Coconut Cream
- 1 oz. Water (If you use ice and a blender, you don’t need the water)
- 2 oz. Rum
Mixing Instructions: Mix the pineapple juice and coconut cream. Barrachina’s secret is not to mix this blend with ice, but rather to freeze the mix, stirring occasionally until frozen or to use an old-fashioned ice cream maker to freeze the mixture. Pour rum in a glass and add the frozen mix to serve. Garnish with the cherry or a pineapple chunk (or both). Raise glass and toast.
You don’t need to be on a Caribbean beach to enjoy this refreshing tropical cocktail. No matter where you are in the world, a Piña Colada is a great way to sit back, relax, and enjoy a little taste of the summer. I’ll be stopping by one of my favorite little beach bars tonight to celebrate National Pina Colada Day! If you’re in the area meet me at Flippers on Lovers Key at 5:00! I will post a photo on the RSR Facebook page!
Leave a comment below and tell us how you will be celebrating.
(P.S. – Tomorrow is another crazy drink holiday. Stay tuned!)
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