Best Original Pina Colada Recipes

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THE ORIGINAL PIñA COLADA



The Original Piña Colada image

I had a Piña Colada at the place of its origin in Old San Juan, Puerto Rico - Barrachina Restaurant. This is actually the exact recipe that I got from the restaurant for the original Pina Colada. It is recommended that you use Bacardi rum as it is from Puerto Rico as well (we visited the distilllery that same day). I did not include the freezing time. Enjoy!

Provided by Nif_H

Categories     Beverages

Time 10m

Yield 16 serving(s)

Number Of Ingredients 5

48 ounces pineapple juice
15 ounces coconut cream (Coco Lopez or Goya brand)
10 ounces water (if you use ice in a blender, do not add water)
bacardi rum
cherry and pineapple chunk (to garnish)

Steps:

  • Our little secret, do not mix blend with ice, instead freeze the mix stirring occasionaly until well frozen or use an old style ice cream maker to freeze the mix, then you will get the taste of a good piña colada.
  • Pour rum to taste in individual glasses then add frozen mix to serve.
  • Decorate with cherry and pineapple chunks to garnish (optional).

ORIGINAL PINA COLADA



Original Pina Colada image

In the 1950's in Puerto Rico, a man named Don Ramon Lopez-Irazzy came up with a delicious homogenized cream made from coconut. The product became known as Coco Lopez cream of coconut, and it was used for tropical dishes and desserts. But the best was yet to come. In 1957 Ramon Marrero, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice and ice in a blender to create this famous drink. Victor Bergeron (Trader Vic) borrowed Marrero's recipe in his later cocktail books and called it the Bahia. The trick to making a great Pina Colada is to use both light and dark rum, a dash of bitters and a little double cream, which creates a drink with a much more complex flavour.

Provided by Its all good

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

1 ounce white rum
1 tablespoon original dark rum (Plus)
1 teaspoon original dark rum
1 ounce cream of coconut
1 tablespoon double cream (Plus)
1 teaspoon double cream
3 ounces pineapple juice
1 pineapple slice (wedge)
1 dash aromatic bitters

Steps:

  • Place all ingredients in a blender.
  • Add ice.
  • Blend.
  • Garnish with cherries and pineapple wedge preferably in a hurricane glass.

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