The Basics History & Trends

6 Things You Should Know About the Piña Colada

Including which of its three main ingredients is the clincher.

Pina Colada
Image:

Liquor.com / Tim Nusog 

If you want to know how to make a Piña Colada, and make it correctly, go straight to the drink’s homeland: Puerto Rico. On that beautiful Caribbean island, the frosty rum-centric sipper has reigned supreme for more than 60 years at the Caribe Hilton, where head bartender José Lopez whirs up an icy storm. Dust off your blender, slip into your best tropical duds, and get ready to get schooled on this cool, creamy classic.  

1.  It Was First Made in Old San Juan

Indeed, this charming city in the U.S. territory is the home of the P.C. Several other spots have also claimed its origin, but the Caribe Hilton presents the longest timeline for the cocktail, where then-barman Ramón Marrero Perez apparently first crafted the drink in 1954. 

2. Its Classic Form Uses Just Three Ingredients

“I love this drink because it reflects some of the true flavors of the Caribbean—rum, pineapple and coconut—in a very simple recipe,” says Lopez. “It’s best enjoyed at the beach, while staring at the waves and taking shade underneath the palm trees. You can smell the ocean, feel the sun and savor a refreshing and well-balanced cocktail with sweetness, creaminess and a little [tartness]—all those emotions with just one drink.”

3. Coconut Cream Is the Key

Coconut cream is the gold standard and key tropical ingredient in the Piña Colada. “Our recipe is with coconut cream, which is coconut milk boiled with sugar,” says Lopez. “It gives it a good consistency, especially for a frozen drink, and you want it to be thick and creamy.” 

4. White Rum Is the Right Move

Unless otherwise requested, Lopez’s go-to is white Puerto Rican rum. “It’s more neutral in flavor and it lets you savor the ingredients better,” he says. “Any brand of Puerto Rican rum is good, due to very strict laws and regulations for distillation on our island. All companies have to follow the same rules.”

5. Cubed Ice Lends Better Texture

While crushed ice is better for flash-blending and creating drinks where a slushy kind of consistency is desired, for the creamy Colada, whole ice cubes contribute to its famed voluptuous texture. “It will help with the consistency of the drink, making it on the thicker side,” says Lopez. 

6. Stylish Glassware Keeps It Authentic

If all you have is a wine goblet or Collins, well sure, pour in your Piña Colada, pop in a sustainable straw, and have at it. But if you really want to hold to the tropical flair for which the drink is famed, Lopez strongly suggests its classic stemware: “Piña Coladas look beautiful in Poco Grande glasses or Hurricane glasses.” And if a rum floater finds its way onto its crest, all the better.