The Unlikely Rise of a Tropical Icon
A Cocktail Fit for Royalty
For years, the Martini has reigned supreme as the ultimate symbol of sophistication, while the Piña Colada has been relegated to the realm of kitschy nostalgia. However, this tropical treat deserves far more respect than it’s often given.
A Match Made in Heaven
Rum and pineapple juice have long been a perfect pair, but the introduction of cream of coconut in 1952 changed the game. This holy trinity of flavors came together in a way that would forever alter the cocktail landscape.
The Birth of a Legend
Ramon Manchito Marrero Pérez, a bartender at the Caribe Hilton, is often credited with creating the Piña Colada in the 1950s. However, a sign at La Barra in San Juan’s Old City claims that Don Ramón Portas Migot invented the drink in 1963. Despite the dispute, most authorities agree that Pérez was the true mastermind behind this tropical masterpiece.
Elevating the Classic
To give your Piña Colada a bit of an edge, try mixing light and dark rum for a more complex flavor profile. For a pulpier twist, substitute 2 ounces of crushed pineapple for 2 ounces of pineapple juice. And remember, coconut milk is not a suitable substitute for cream of coconut!
Variations on a Theme
If you’re looking to mix things up, try the Chi Chi by substituting vodka for rum, or the Banana Colada by adding frozen bananas to the blender. The possibilities are endless!
Recipe
Yield: 1 drink
Difficulty: Easy
Total Time: Under 5 minutes
Active Time: Under 5 minutes
Ingredients:
- 2 ounces light rum
- 2 ounces coconut cream
- 1 ounce heavy cream
- 4 ounces unsweetened pineapple juice
- Slice of pineapple and a maraschino cherry
Instructions:
- Combine 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 and garnish with a pineapple slice and a maraschino cherry.
Photo: Bochkarev Photography/Shutterstock
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