Piña Colada Cocktail Recipes
Piña Colada is easy to make at home
From pirates to bartenders, the origin of the Piña Colada is highly disputed. What is sure is its birthplace: somewhere in the Caribbean.
The name piña colada literally means “strained pineapple” in Spanish, referring to the freshly pressed and filtered pineapple juice used in early recipes.
What is a Piña Colada
– White or gold rum
·- Cream of coconut
·- Fresh pineapple juice blended with ice and garnished with a pineapple wedge or maraschino cherry.
1. Piña Colada | The Classic Recipe by Ron del Barrilito
INGREDIENTS:
– 2 oz. Ron del Barrilito Two Stars BUY NOW! or Three Stars BUY NOW!
– 2 oz. cream of coconut
– 4 oz. pineapple juice
– Garnish: dehydrated pineapple
Glass: Balloon Glass
METHOD:
• Combine rum, cream of coconut, pineapple juice, and ice in a mixing glass.
• Shake well and serve.
| Ron del Barrilito’s tip: Use a mixing glass instead of a blender to combine the ingredients. Ron del Barrilito’s caramelized fruit, sugarcane, and oak notes will highlight this cocktail’s unique flavors. READ GAYOT’s REVIEW. |
2. Malibu® Piña Colada
Since the piña colada recipe involves rum and coconut, why not use Malibu® Rum which contains coconut liqueur for a greater taste?
INGREDIENTS:
– 1 part Malibu Rum
– 1 ½ parts pineapple juice (tip: fresh squeezed is even better)
– ½ part coconut cream
METHOD:
• Fill a shaker with ice cubes.
• Add ingredients.
• Shake.
• Strain into glass.
Origins & History
The drink is deeply tied to Puerto Rican identity, with multiple competing origin stories:
• 1953 | Barrachina Restaurant, Old San Juan Newly digitized archives show bartender Ricardo García served a cocktail called Piña Colada on July 10, 1953, mixing rum, Coco López, pineapple juice, and crushed ice.
• 1954 | Caribe Hilton Hotel Bartender Ramón “Monchito” Marrero claimed he perfected the recipe after months of experimentation, using Coco López (invented that same year) and Puerto Rican rum. This version became globally famous.
• 19th century | Pirate folklore A romantic legend attributes an early coconut‑pineapple‑rum mixture to pirate Roberto Cofresí, though no historical evidence confirms this.
Despite the myths, Puerto Rico formally declared the Piña Colada its national drink in 1978. In America, there is even a National Piña Colada Day: July 10.
| Despite the myths, Puerto Rico formally declared the Piña Colada its National Drink in 1978. In America, there is even a National Piña Colada Day: July 10. |
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3. Grapefruit Colada | Kōloa Rum Co.
INGREDIENTS:
– 2 oz. Kōloa Gold Rum
– 2 oz. grapefruit juice
– 1 oz. coconut water
– 0.5 oz. orgeat
METHOD:
• Add all ingredients together, ice, shake until frothy and strain.
• Pour into a tall glass with ice cubes and add two fresh slices of grapefruit.
Garnish: Dehydrated grapefruit slice.
| Tricks of the Trade: How to dehydrate citrus slices by Kōloa Rum Co.. • Preheat the oven to 200°F. • Place a wire rack on a baking sheet. • Using a serrated knife, thinly slice the fruit crosswise into thin wheels. • Arrange the fruit in a single layer on the wire rack. + Bake until dry to the touch: 2-3 hours for lemon and lime slices and up to 4 ½ hours for the oranges. |
4. A Champagne Alternative: Hawaiian Mimosa
Zebra Champagne has created its own version of the piña colada, where it is important to use coconut rum.
INGREDIENTS:
– 1 1/2 oz. (4 cl) champagne brut
– 2 oz. (6 cl) pineapple juice
– 3/4 oz. (2 cl) coconut rum
Why Piña Colada is beloved
The Piña Colada is a balance of tropical brightness and lush texture:
– Pineapple brings acidity and freshness
– Coconut cream adds richness and sweetness
– Rum provides warmth and structure.
It’s the quintessential vacation drink, sunshine in a glass, with a velvety, dessert like finish.
| SUGGESTED READING: The Best Summer Cocktails |