Who’s ready to get on a plane and fly somewhere tropical? I know I am and with a Pina Colada in hand! The Pina Colada cocktail was said to have been invented in Puerto Rico in the 1950s, although some claim that pirates originally concocted it using rum, pineapple juice and coconut. The recipe was “rediscovered” in 1954 by Ramon “Monchito” Marrero Perez, who was a bartender at Caribe Hilton in San Juan and was asked to come up with a signature drink for the hotel. It saw a huge resurgence in popularity in the 1980s due to Puerto Rico making it its national drink in 1978 as well as the 1979 hit song “Escape (The Pina Colada Song). I used Club Kokomo Rum, which is owned by Mike Love of the Beach Boys, for this delicious Pina Colada making it the ultimate summertime cocktail. Cheers!
Equipment
- Blender
- Jigger
- Measuring Cup
- Hurricane Glass
- Cutting Board
- Knife
- Cocktail Pick
- Umbrella Straw
Ingredients – Serves 1
- 1/2 cup Fresh or Frozen Pineapple (cut up)
- 2 oz Rum (I used Club Kokomo Barrel Finished)
- 2 oz Pineapple Juice (Dole)
- 2 oz Cream of Coconut (Coco Lopez)
- 2 cups crushed ice
- Pineapple Wedge for garnish
- Luxardo Cherry for garnish
Method
- Add the frozen pineapple, rum, pineapple juice, cream of coconut and 2 cups of crushed ice to a blender jar. Blend until smooth.
- Pour into a hurricane glass.
- Add a pineapple wedge and cherry to the side of your glass.
- Add a umbrella straw. Cheers!
Recommended Products – earns commission
[lasso id=”77″ link_id=”170″ type=”table”]
