2 ½ oz white rum
1 ½ oz pineapple juice
1 ½ oz sweetened coconut cream (We used Coco Lopez)
½ oz lime juice
2 cups ice
½ oz dark rum (optional)
Pineapple wedge & cocktail parasol (optional)
Combine white rum, pineapple juice, coconut cream, lime juice, and ice in a high powered blender. Pulse to break up ice and then blend until smooth, creamy, and free of ice chunks.
Pour into a hurricane glass and top with remaining dark rum if desired. Garnish with a wedge of pineapple and a cocktail parasol for the full gaudy 70s effect.
Makes 1 cocktail
Note: Like a lot of cocktails, it’s hard to nail down the exact origin story.
One story claims that a 19th century Puerto Rican pirate gave his crew a mixed drink with coconut, pineapple and white rum to boost morale on the ship, but historians say this is dubious.
The New York Times noted a similar drink in an article about Cuba in the 1950s.
The most accepted story is that a bartender at the Caribe Hilton Hotel in San Juan created the drink in 1954. He said the Piña Colada, “captured the true nature and essence of Puerto Rico”.
Another story places the origins at a restaurant in Puerto Rico in 1963.
Either way, by the 70s, Piña Coladas were blowing up, and In 1978 Puerto Rico proclaimed the cocktail its official drink.