By Leidra Horton
Happy National Pina Colada Day Weekend!
August 15, 1954. Caribe Hilton’s Beachcomber bar. Ramon Marrero is working at the bar when he comes up with the brilliant idea to add the newly available Coco-Lopez coconut cream product to pineapple juice and rum. The drink becomes an instant hit and is heavily consumed by their wealthy clientèle who will go on to popularize the drink.
Fast forward to 2011 – Pina Coladas are as popular as ever, and no longer restricted to the elite. Recipes are everywhere, and anyone can make (and consume) these summertime favorites. Check out my top 3 favorite recipes below!
Traditional Pina Colada
- Ice cubes
- 1/2 cup rum
- 1/2 cup coconut cream
- 1/4 cup coconut milk
- 1/4 cup pineapple chunks
- Sliced pineapple, for garnish, optional
- Maraschino cherry, for garnish, optional
Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Puree. Serve, garnished with a slice of pineapple and maraschino cherry, if desired. Yields 4 servings.
Finest Call Pina Colada
- 1 oz. rum (light or dark)
- 4 oz. Finest Call Pina Colada Drink Mix
- 1 1/2 cup crushed ice
Combine all ingredients and blend until smooth. Garnish with a fresh pineapple slice.
DaVinci Pina Colada Smoothie
- 4 tablespoons DaVinci Gourmet Piña Colada Classic Syrup
- 4 tablespoons lowfat milk
- 1 cup ice
- 1/2 cup vanilla frozen yogurt
Combine ingredients in a blender and blend on high speed until smooth.
Have a pina colada recipe you just can’t help but share? Comment below!