Tropical Pina Colada Recipe

The Pina Colada is oftentimes what people conjure up in their heads when they think of a tropical cocktail.

And rightfully so since the cocktail is a rum-based drink made with rum, coconut cream, and pineapple juice.

According to author Jose L. Diaz, the pina colada recipe had its origins in 1954 Puerto Rico where a certain bartender, Ramon "Monchito" Marrero, was asked by the Caribe Hilton management, to come up with a new signature drink.

After months of mixing and experimenting, Marrero introduced a cocktail that used coconut cream as its primary ingredient.

And thus, the Pina Colada was born. - Puerto Rico La Gran Cocina Del Caribe

You can serve the drink in different glassware, ranging from pints and goblets to hurricane and tiki glasses. Some places will even serve it in a coconut shell.

There are slight variations, but the recipe that I use is as follows:

Ingredients

• 1.5 oz. of Organic Rum
• 3 oz. of Organic Coconut Cream
  ** If you can't find coconut cream, you can also use coconut milk
• 6 oz. of Organic Pineapple Juice

Directions

• In a blender, add a cup of ice, the rum, coconut cream, and pineapple juice
• Blend until the contents are mixed thoroughly
• Pour into a glass
• Garnish with a slice of pineapple and a maraschino cherry

Now, depending on how strong or weak you want the drink, you can tweak the rum to coconut milk and pineapple juice ratio.

The stronger you want the drink, the more rum you add. If you want the drink to be sweeter, then keep the coconut and rum ratio constant, but increase the pineapple juice amount.

You can also up the amount of ice while keeping the other ingredients the same if you want to make the drink slightly weaker.