Piña colada

WPMIXInfobox
iba = yes
name = Piña colada


caption =
type = cocktail
flaming =
rum = yes
served = blended
garnish = pineapple slice and maraschino cherry
drinkware = goblet
ingredients = *3cl (one part) white rum
*3cl (one part) coconut cream
*9cl (3 parts) pineapple juice
prep = Mix with crushed ice until smooth. Pour into chilled glass, garnish and serve.
notes =
footnotes = The piña colada (Spanish, strained pineapple: "piña", pineapple + "colada", strained) is a sweet, rum-based cocktail made with light rum, coconut cream, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with a pineapple wedge or a maraschino cherry. The piña colada is known as the official beverage of Puerto Rico. [cite web| url=http://hotels.about.com/b/a/104906.htm| title=Celebrate Two of Mankind's Greatest Inventions| accessdate=2007-06-19]

History

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 pina 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.

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.

Variations

* Different proportions may be used. For example, 1 part rum, 2 each of pineapple juice and coconut cream
* Dark rum may be used
* Virgin piña colada or piñata colada - without the rum
* Chi Chi - vodka substituted for rum
* Miami Vice - 1/2 strawberry daiquiri poured over 1/2 piña colada (use frozen versions of each, and do not blend together)
* Lava Flow - Strawberry daiquiri and piña colada blended together [cite web|url=http://gohawaii.about.com/od/drinks/r/lava_flow.htm| title=Lava Flow| accessdate=2007-06-20]
* Amaretto colada - amaretto substituted for rum [cite web|url=http://www.bartender.com/2calendar/cal-2003/cal-0603.htm| title=Frozen/Mixed - Amaretto Colada| accessdate=2007-06-20]

ee also

* Coco Lopez
* Ramon Lopez Irizarry

References