How to make ...
Non - Alcoholic Pina Colada
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 Three Spirit
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
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
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”.
