The name 'Piña Colada' literally means 'strained pineapple', a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.
Three Puerto Rican bartenders contest the ownership of their country's national drink. Ramón 'Monchito' Marrero Pérez claims to have first made it at the Caribe Hilton Hotel's Beachcomber Bar in San Juan on 15th August 1952, using the then newly available Coco López cream of coconut. Ricardo Garcia, who also worked at the Caribe, says that it was he who invented the drink. And Ramón Portas Mingot says he created it in 1963 at the Barrachina Restaurant, 104 Fortaleza Street, Old San Juan - the restaurant stands by his claim to this day.
Truth is rum, pineapple and coconut have been mixed together pretty much since rum was first distilled and the first written reference to a Piña Colada was in 1922. However, this recipe did not include coconut and was more a shaken Pineapple Daiquiri made with Bacardi Rum, pineapple juice, lime and sugar - now commonly referred to as a 'Cuban' style Piña Colada' but perhaps more befitting the name 'strained pineapple' drink than most people consider a 'Piña Colada' today.
So the Puerto Ricans merely added cream of coconut and it is commonly accepted that the modern Piña Colada was adapted from an existing creation at the Caribe Hilton Hotel. Like the Barrachina Restaurant, the hotel has since promoted itself as the home of the Piña Colada and today credits Ramón Marrero Pérez with its invention.
The Caribe Hilton Hotel sits on a 17-acre peninsula outside San Juan and was the first luxury hotel to open in the region, becoming a popular destination for the rich and famous who helped spread word of the drink. Today, the hotel is more 'package tourist' than luxurious and you may prefer the Conrad Hilton across the causeway which traverses the lagoon - we certainly preferred the latter's Piña Colada, which is served 'Cuban' style.
To make a 'Puerto Rican' style Piña Colada you'll need a sticky goo called 'cream of coconut', not be confused with coconut cream. Cream of coconut is made by mixing coconut juice, sugar, emulsifier, cellulose, thickeners, citric acid and salt and is sold in 15oz/425ml cans which make 14 to 25 drinks depending on how sweet you like your Piña Coladas. Once opened the can's contents should be stored in a refrigerator: this may thicken the product, so gentle warming may be required prior to use.
The original brand of cream of coconut is Coco López' which was developed in 1948 in Puerto Rico by Don Ramon López-Irizarry - hence the Puerto Rican connection and the believable 1952 date for the creation of the modern day Piña Colada at the Caribe Hilton Hotel. Some say the drink did not acquire its name until the 1960s - perhaps that's where Ramón Portas Mingot and the Barrachina restaurant come into play.
It seems there's a day for everything and American readers may want to mark their dairies with National Piña Colada Day which is celebrated each 10th July.
Piña Colada #1 (Puerto Rican style)
Glass: Pineapple shell (frozen)
Garnish: Pineapple wedge & cherry
Method: BLEND all ingredients with one 12oz scoop crushed ice & serve with straws.
2 shots Bacardi Gold rum
4 shots Fresh pressed pineapple juice
1 shot Coco López cream of coconut
1 shot Double (heavy) cream
1 pinch Salt
Comment: A wonderful creamy, fruity concoction that's not half as sticky as the world would have you believe. Too much ice will detract from the creaminess and kill the drink.
Piña Colada #2 (Cuban Style)
Glass: Pineapple shell (frozen)
Garnish: Lime wedge on rim
Method: SHAKE all ingredients with ice and strain into ice-filled glass.
2 shots Bacardi 8 year old aged rum
4 shots Fresh pressed pineapple juice
¼ shot Freshly squeezed lime juice
¼ shot Monin Pure Cane sugar syrup (65°brix, 2:1 sugar/water)
Comment: This Colada has no coconut, but it is smooth, balanced and rather tasty and more befitting of the 'strained pineapple' moniker.
