Piña Colada Recipe
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The Piña Colada cocktail consists of rum, cream of coconut, and pineapple juice. Whereas the Martini has been esteemed as the king of cocktails, the Piña Colada, sadly, has been belittled as the jester—as anything so carefree and fun loving is bound to be. It didn’t help when the breezy “Piña Colada Song” became as much a lounge staple as swizzle sticks. (The Rupert Holmes tune is actually titled “Escape.”) Rum and pineapple juice have always been natural partners, but cream of coconut, introduced in 1952, would make for an indivisible ménage à trois. Ramon Manchito Marrero Pérez was tending bar at the Caribe Hilton when he was introduced to the product Coco Lopez, and the Piña Colada, translated as “squeezed pineapple,” was born. A sign at La Barra in San Juan’s Old City has a different claim: In 1963, the Piña Colada was created there by Don Ramón Portas Migot. That both claimants have four names might indicate a tie, but most authorities credit Pérez.
A Piña Colada can be made a bit more pungent by using a mix of light and dark rum. For a slightly pulpier drink, substitute 2 ounces crushed pineapple for 2 ounces pineapple juice. Do not mistake coconut milk for cream of coconut.
- 2 ounces light rum
- 2 ounces cream of coconut
- 1 ounce heavy cream
- 4 ounces unsweetened pineapple juice
- Slice of pineapple and a maraschino cherry
- Place the rum, cream of coconut, heavy cream, and pineapple juice in a blender, and blend for a few seconds. Add 1/2 cup crushed ice, and blend for another 15 seconds, or until smooth. Pour into an exotic glass of your choice. Garnish with a pineapple slice and a maraschino cherry.
Variations
Chi Chi: Substitute vodka for the rum.
Banana Colada: Peel, slice, and freeze 3 bananas; then add them to the blender in place of the ice.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Copyright Quirk Books
The secret to making truly delicious pina coladas is using fresh pineapple. This is my favorite recipe: http://christonium.com/culinaryreview...
Oh the can recipe may be 8:8:6.. but hey the rum is the only variable! So kick it up a notch if you need to.
Oh nothing brings me to a happy tropical place like a pina colada. The recipe on the coco lopez can works nicely too:
6 parts cream of coconut
6 parts pineapple juice
4 parts rum
Just watch your coconut. Coconut milk will NOT work. Coconut cream (unsweetened) can work great, and can be found easily and cheaply in ethnic markets. Just remember to add some sugar. The sweetened cream of coconut is the simplest way to go though.
Happy to have the recipe but can't help pointing out that "Don" is not a name in Spanish, it's a term of respect. Like Sir of Madam, ie, Dona (but with a tilde over the n).
So Marrero wins again (and he should be referred to as Marrero, not Perez: the paternal name is the first of the two last names, and is the name used).
Sorry.
Nothing really beats a Pina Colada... but you got to do it right... from fresh pineapples...
and needs to be served in the hulled out pineapple.
I'm also an unapologetic fan of pina coladas. I've never added heavy cream to pina coladas... any feedback on whether this might help prevent the drink from separating, as mine tend to do?
Pina Coladas are truly one of the bet tropical drinks (well second to a Blue Hawaiian made fresh in Hawaii). I love the creamy texture of Pina Coladas and just the smell by itself is enough to transport one to a warm tropical destination