Cocktails

TROPICAL PIÑA COLADA RECIPE

The origin of the Piña Colada dates back precisely to August 16th, 1954 at the Caribe Hilton’s Beachcomber Bar in San Juan, Puerto Rico. The hotel management had expressly requested Ramón ‘Monchito’ Marrero to mix a new signature drink that would delight the demanding palates of its star-studded clientele. Monchito accepted the challenge, and after three intense months of blending, shaking and experimenting, the first piña colada was born.

Ingredients

100ml Fresh Pineapple Juice
50ml Bacardi Superior Rum
35ml Fresh Coconut Cream
3tsp Caster Sugar
Crushed Ice
A Pineapple Wedge and Leaves to garnish

Instructions

Step 1 –  Put all the ingredients (except the garnish!) into a cocktail shaker.

Step 2 – Add 1/2 a cup of crushed ice and shake hard.

Step 3 – Strain into a frozen or chilled glass.

Step 4 – Garnish with a wedge of fresh pineapple and pineapple leaves.

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