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Piña Colada

Medium

Delicious thick coconut cream mixed with tasty rum and fruity, tangy pineapple, the Piña Colada is the ultimate tropical cocktail, one that brings to mind palm trees and rolling surf.
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About this recipe

While many tussle over who actually created the Piña Colada, we can sit back and enjoy one of the most perfectly balanced and evocative of drinks, using the rich complexity of Captain Morgan, delicious sweet and acid fruit of pineapple and great creamy texture of coconut. It’s a pour of sunshine even during colder times. You can gauge its popularity by the number of variations on this great drink – the Amaretto Colada made from Amaretto instead of rum, or the Chi Chi, which uses vodka instead of rum as the main ingredient. A Strawberry Daiquiri and Piña Colada blended together creates a ‘Lava Flow’, while Staten Island Ferry is coconut rum and pineapple over ice. The Virgin Piña Colada, or Piñata Colada uses no rum – it’s effectively a non-alcoholic Piña Colada – while adding blue curaçao to the other ingredients creates the Blue Hawaiian or Swimming Pool cocktail. Another sign of its fame is that there’s a day devoted to the Piña Colada – 10 July – and three claimants on its creation. The most likely is Barcelona-born Ricardo Garcia, who worked at the Caribe Hilton Hotel’s Beachcomber Bar in San Juan. The story is that he created the Piña Colada cocktail following a strike by coconut cutters. The coconut shell was used as a vessel for the island’s most popular drink – a mix of coconut milk, rum and coconut. So no coconut shells meant Garcia had to turn elsewhere, to hollowed-out pineapples. The combination of pineapple with coconut and rum won locals over, as well as the international guests at his new luxury hotel bar. However bartender Ramón ‘Monchito’ Marrero Pérez insists he created the Piña Colada on 15 August 1952, also at the Caribe, using the newly launched coconut cream product Coco Lopez in 1948. Thirdly, Ramón Portas Mingot claims to have invented the Piña Colada at the Barrachina Restaurant, also in San Juan, in 1963 after arriving on the island from working bars in Buenos Aires.

Ingredients for

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50ml.
Captain Morgan Original Spiced Gold
25ml.
Coconut Cream
3piece(s)
Pineapple Chunks
1piece(s)
Cherry to Garnish
➤ 1.8 units of alcohol per serve

Equipment

1 x
Tall glass
1 x
Jigger
1 x
Knife
1 x
Chopping Board
1 x
Blender

How to make

Put a large hand full of crushed ice into your blender.
Add the Captain Morgan Original Spiced Gold, coconut cream and pineapple chunks into the blender.
Blend until smooth.
Pour into a tall glass.
Garnish with a cherry and chunk of pineapple.

Avoid top-ups

It’s easier to keep track of your drinks if you know how many full glasses you’re drinking.
www.drinkscalculator.com

Captain Morgan® Original Spiced Gold

Captain Morgan Original Spiced Gold is inspired by the Caribbean's beauty and abundant nature, with a delicious smooth-bodied and subtly spicy flavour.

Piña Colada

About this recipe

Ingredients for

Equipment

How to make

Avoid top-ups

Captain Morgan® Original Spiced Gold

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