In 1954, nearly 60 years ago, Ramón "Monchito" Marrero, a bartender at the Oasis Bar at the Caribe Hilton in Puerto Rico, came up with a delicious, fruity cocktail that celebrated the flavors of the Caribbean.
The pina colada, made with rum, pineapple, and coconut, was an instant hit. Creamy, sweet, and tart, the cocktail quickly caught on with tourists and locals alike. The pina colada eventually became the official drink of Puerto Rico!
Unfortunately, the cocktail's popularity also became its demise, as restaurants and bars started making the frothy concoction with pre-made mixers and syrups that in no way even resembled the freshness of the original recipe.
Since it's National Pina Colada Day, this is the perfect time to taste a real pina colada -- made the way "Monchito" intended -- with fresh fruit, cream, and premium rum.
Here is the original pina colada recipe, courtesy of the Caribe Hilton. Enjoy!
The Original Piña Colada:
2 oz. white rum
1 oz. coconut cream
1 oz. heavy cream
6 oz. fresh pineapple juice
½ cup crushed Ice
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.
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