It's National Pina Colada Day: Make the Original at Home (Recipe)

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

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.

See also: Make a Pitcher of 100 Montaditos Sangria For Your July Fourth Picnic

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.

Follow Laine Doss on Twitter @LaineDoss and Facebook.

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.