Let’s raise a glass for National Piña Colada Day!
The refreshing blended cocktail made with a sweet and acidic blend of island ingredients needs no introduction. But, the origin story of the frothy and refreshing drink bears repeating.
In 1954, Ramón “Monchito” Marrero, the bartender for Caribe Hilton in San Juan Puerto Rico, created a specialty cocktail with a mix of rum, coconut cream and pineapple juice – and the delicious Piña Colada was born.
For the next 35 years, Marrero personally served the drink while he worked as a bartender at the hotel.
In 1978, the Piña Colada was declared the official drink of Puerto Rico. Later, in honor of the 50th anniversary of the beverage, Caribe Hilton was presented with a proclamation signed by Puerto Rico Governor Sila María Calderón in 2004.
Caribe Hilton shared their historic, original recipe with “Good Morning America” to recreate at home!
Original Piña Colada
2 ounces white rum
1 ounce coconut cream
1 ounce heavy cream
6 ounces fresh pineapple juice
½ cup of crushed ice
Pineapple wedge and maraschino cherry for garnishes
Add the rum, coconut cream, heavy cream and pineapple juice in a blender.
Add the ice and blend until smooth for about 15 seconds.
Serve in a 12-ounce glass.
Garnish with a fresh pineapple wedge and a maraschino cherry.
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