Smooth and creamy, this rum-based coconut cocktail is a legend amongst boozy beverages.
I was originally going to approach this piece like I do most of the articles I’ve done on the different Piña Coladas here. By referencing or making jokes about that one song. You know what I’m talking about, too. All you have to do to get that piece of music stuck in your head is just mention the drink’s name, or get offered one, or see it written down somewhere and your brain is off to the races with that easy-listening earworm.
So I won’t talk about it. You’re thinking about it right now anyway, and that can’t be helped. I don’t mind the track, and whenever it gets stuck in my mind grapes I just think about the first Guardians of the Galaxy movie. And then that’s followed by a craving for a smooth and creamy Piña Colada, which incidentally is tonight’s beverage.
Classic pop songs aside, after decades of being a summertime favorite for resort lovers and beach-going tourists, the Piña Colada has cemented its legacy by being both delicious and potent. Most drinkers probably don’t even consider the origins of this coconut-flavored treat while they’re drinking one. Created in Puerto Rico in 1954 by bartender Ramón “Monchito” Marrero, the creamy cocktail quickly caught on. Marrero served his invention to the guests of the Caribe Hilton, where he tended bar, for the next thirty-five years.
The Piña Colada became so popular the world over that it was named Puerto Rico’s official drink in 1978. With an honor like that, we’re sure to be enjoying this cocktail far into the future.
What Is The Best Rum To Use In A Piña Colada?
When choosing a white rum to use in your Piña Colada, I’ll always suggest going for a bottle of Bacardi Silver. It’s a great mixer, has a solid history in the cocktail world and is also easy on your pocketbook. Another favorite is the Hawaiian white rum from Kōloa, which is produced on the island of Kauai. That’s a tad pricier, but totally worth it.
Ingredients
- 1 1/2 ounces light rum
- 2 ounces pineapple juice
- 2 ounces Coco López or any cream of coconut
- Ice
- Pineapple slice or cocktail cherry for garnish, optional
Instructions
- Place light rum, pineapple juice, and cream of coconut into a blender.
- Add ice, blending the mixture until it achieves a smooth, velvety texture.
- Transfer into a glass, garnish with a slice of pineapple and a cocktail cherry, then enjoy your Piña Colada!
Nutrition
What Glassware and Garnish Is Used?
Chill a Poco Grande glass in your freezer for up to thirty minutes before serving your drink. You can use a hurricane glass, as well. Garnish with a pineapple wedge, maraschino cherry and a little umbrella if you have one handy. Don’t forget a straw or two.
What does the name of this cocktail mean?
The words piña and colada are Spanish for “pineapple” and “strained”, respectively. So the name of the drink translates to “strained pineapple”.
Piña Colada Variations
If you like Piña Coladas… okay, don’t worry, I’m not going to end this by quoting the song. But, seriously, if you like Piña Coladas and want to try a few different versions of them at your next weekend shindig, check out some of the recipes we have here at Twist & Toast. You can never have too many ways of making this cocktail in your repertoire.
- Virgin Piña Colada – Taking a little break from adult beverages? Let this recipe quench your thirst.
- Shaken Piña Colada – If James Bond enjoyed a Colada, it would definitely be this one.
- Chocolate Piña Colada – If you need something decadent this weekend, this is the libation for you.
- Keto Piña Colada – Watching your waistline? Cut the carbs with this light tipple.
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