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How to make ...

Pina Colada

By Harvey Johnson

Ingredients

62.5ml Koko Kanu

50ml Pineapple juice

25ml Coconut syrup

25ml Lime juice

Times:

Prep: 2 Minutes

Make: 60 Seconds

Total: 2 Minutes

Calories:

250

Allergens:

Pineapple, Coconut

Servings:

Serves 1

The most widely accepted origin of the Piña Colada is that it was created at the Caribe Hilton Hotel in Puerto Rico, in 1954 by Ramon “Monchito” Marrero. He was asked to create a signature drink that captured the essence of Puerto Rico, and eventually settled upon the recipe of rum, pineapple juice, and cream of coconut. The name Piña Colada literally translates from Spanish as ‘Strained Pineapple’, referring to the way fresh pineapple juice is made.

Ingredients

62.5ml Koko Kanu

50ml Pineapple juice

25ml Coconut syrup

25ml Lime juice

Method

Take your Boston glass or small tin

Using your jigger to measure, add the rum, pineapple juice, coconut syrup, lime juice to the shaker

Strain into a long glass over crushed ice

Garnish with pineapple leaf and a pineapple wedge

 

Equipment

Shaker

Jigger/Measure

Hawthorne Strainer

Mexican Elbow

Tiki Mug

Cubed Ice

History

It was the spread of Tiki bars such as Trader Vic and Don The Beachcomber’s, as well as the proliferation of electric blender made to mix the drink, that meant the widespread consumption of the drink throughout the 1970s. In 1978 the Piña Colada was made the national drink of Puerto Rico, and the following year the drink was ingrained in pop culture with the one hit wonder, Rupert Holmes’ song, “Escape”.