+

Piña Colada

Ingredients (5)

  • 2 ounces light rum
  • 2 ounces coconut cream
  • 1 ounce heavy cream
  • 4 ounces unsweetened pineapple juice
  • Slice of pineapple and a maraschino cherry
Try Amazon Fresh
Nutritional Information
  • Calories567
  • Fat30.5g
  • Saturated fat23.99g
  • Trans fat
  • Carbs43.03g
  • Fiber3.96g
  • Sugar30.4g
  • Protein3.95g
  • Cholesterol38.84mg
  • Sodium17.74mg
  • Nutritional Analysis per serving (1 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Piña Colada

The Piña Colada cocktail consists of rum, cream of coconut, and pineapple juice. Whereas the Martini has been esteemed as the king of cocktails, the Piña Colada, sadly, has been belittled as the jester—as anything so carefree and fun loving is bound to be. It didn’t help when the breezy “Piña Colada Song” became as much a lounge staple as swizzle sticks. (The Rupert Holmes tune is actually titled “Escape.”) Rum and pineapple juice have always been natural partners, but cream of coconut, introduced in 1952, would make for an indivisible ménage à trois. Ramon Manchito Marrero Pérez was tending bar at the Caribe Hilton when he was introduced to the product Coco Lopez, and the Piña Colada, translated as “squeezed pineapple,” was born. A sign at La Barra in San Juan’s Old City has a different claim: In 1963, the Piña Colada was created there by Don Ramón Portas Migot. That both claimants have four names might indicate a tie, but most authorities credit Pérez. Read more about the history of the drink.

A Piña Colada can be made a bit more pungent by using a mix of light and dark rum. For a slightly pulpier drink, substitute 2 ounces crushed pineapple for 2 ounces pineapple juice. Do not mistake coconut milk for cream of coconut. And if you get sick of them, however unlikely, try these alternative pineapple cocktails.

Variations

Chi Chi: Substitute vodka for the rum.

Banana Colada: Peel, slice, and freeze 3 bananas; then add them to the blender in place of the ice.

Get The Cookbook

Field Guide to Cocktails

by Rob Chirico

Save
Buy Now

Instructions

  1. 1Place the rum, cream of coconut, heavy cream, and pineapple juice in a blender, and blend for a few seconds. Add 1/2 cup crushed ice, and blend for another 15 seconds, or until smooth. Pour into an exotic glass of your choice. Garnish with a pineapple slice and a maraschino cherry.

Photo by Bochkarev Photography/Shutterstock.

Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...