Piña Colada (July 2021 – Issue 4)

A tropical blend of rich coconut cream, white rum and tangy pineapple – serve with an umbrella for kitsch appeal.


  • ½ fresh Pineapple, peeled and cut into 1½-inch pieces 
  • 180ml sweetened Cream of Coconut (preferably Coco Lopez) 
  • 60ml unsweetened Coconut Milk 
  • 240ml White Rum 
  • 2 tablespoons fresh Lime Juice 
  • 60ml Dark Rum (optional) 
  • Maraschino Cherries, as needed 
  • Lime wedges, as needed 
  • Ice Cubes, as needed 


  1. Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours. 
  1. Shake cream of coconut and coconut milk in their cans before measuring. Puree pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice in a blender until smooth.  
  1. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25-35 minutes. 
  1. Blend again until mixture is the perfect slushy frozen drink consistency.  
  1. Divide among glasses and top off each with 15ml dark rum, if using, and garnish each with a cherry and lime wedge. 

Pineapple can be chopped 3 months ahead. Keep frozen.

Pina Colada Origin Story

The Piña Colada hails from San Juan, Puerto Rico where it was created by bartender Ramón “Monchito” Marrero at the Caribe Hilton in 1954. He mixed up a fruity blend of rum, coconut cream and pineapple juice and boom! Everyone’s favourite summer treat was created. 

For the next 35 years, Ramon would personally serve his Piña Colada while he bartended at the hotel. Come 1978, the Piña Colada was declared the official drink of Puerto Rico. To make things even more official, Caribe Hilton was presented with a proclamation signed by Puerto Rico’s Governor Sila María Calderón in 2004 in honour of the 50th anniversary of the beverage.