| 2 oz |
Light rum |
| 2 oz |
Pineapple juice |
| 2 oz |
Cream of coconut |
| 1 |
Pineapple slice |
| 1 |
Cherry on a Pic |
Preparation:
Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a viva grande glass and garnish with a pineapple slice.
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| Historical Information |
| The earliest reference to a drink called a piña colada containing rum, coconut cream and pineapple juice, occurred in
the April 16, 1950, edition of the New York Times:
Drinks in the West Indies range from Martinique's famous rum punch to Cuba's piña colada (rum, pineapple chunks and coconut
milk). Key West has a variety of lime swizzles and punches, and Granadians use nutmeg in their rum drinks.
The earliest known reference to a drink specifically called a piña colada is from TRAVEL magazine, December 1922:
But best of all is a piña colada, the juice of a perfectly ripe
pineapple "a delicious drink in itself" rapidly shaken up with ice,
sugar, lime and Bacardi rum in delicate proportions. What could be more
luscious, more mellow and more fragrant?
The above quote describes a drink without coconut, as the piña
colada was originally just the juice of a fresh pineapple served either
strained (colada) or unstrained (sin colar). This evolved into a rum drink, and finally it changed into the drink we know today.
But its creation was much earlier than that. We'd have to go to the
decade's of the 1820's to find it's author, the famous Puerto Rican
pirate Roberto Cofresí
(a.k.a. "El Pirata Cofresí"), he used to give his crew to inspire them
to keep a high moral and build their spirit a curious beberage or
cocktail that contained coconut, pinneaple and white rum.
This was what would be later known as the famous piña colada. With his
ajusticed death in 1825, the recipe for the piña colada was lost, until
the barman of the Hilton Hotel Caribe in Puerto Rico discovered the
recipe.
The Caribe Hilton Hotel in Puerto Rico
claims that their bartender, Ramon "Monchito" Marrero created the piña
colada on August 15, 1954 after spending 3 months perfecting the recipe. There is also a bar in Old San Juan that makes a similar claim.
Barrachina, a restaurant in Puerto Rico, also claims to be the birth place of the piña colada:
In 1963, on a trip to South America Mr Barrachina met another
popular Spaniard and bartender Mr. Ramon Portas Mingot. Don Ramon has
worked with the best places in Buenos Aires and associated with 'Papillon' the most luxurious bar in Carcao
and was also recognized for his cocktail recipe books. Pepe Barrachina
and Don Ramon developed a great relationship. While working as the main
bartender at Barrachina (a restaurant in Puerto Rico), Ramon mixed
pineapple juice, coconut cream, condensed milk and ice in a blender,
creating a delicious and refreshing drink, known today as the Piña
Colada.
A Contemporary version of the Piña Colada, called the Pragmatic
Colada is credited to local account manager and notorious skeptic Matt
"The Annihilator" Bevington, which was invented during weekly happy
hour outings at Manhattan Branding Firm Landor Associates. This
particular drink varies in that it is made with twice the rum, and is
exclusively made with Parrot Bay liquors.
In addition, there is a wine spritzer version of the Piña Colada
called the Poonie Colada which uses white zinfandel wine in place of
rum which was invented by local drunkard and legendary hot-head Nick
"Stop calling me Nancy" Agin.
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