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Recipe courtesy of Caribe Hilton
From: Food Network Magazine

Caribe Hilton’s Piña Colada

  • Level: Easy
  • Yield: 1 piña colada
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 1 servings
    Calories
    511
    Total Fat
    16
    Saturated Fat
    11
    Carbohydrates
    62
    Dietary Fiber
    3
    Sugar
    51
    Protein
    2
    Cholesterol
    39
    Sodium
    27
  • Total: 5 min
  • Active: 5 min
It seems unimaginable that a drink as crowd-pleasing as the piña colada would inspire fierce debate. But to this day, no one can agree on the cocktail’s exact origin — or even how to make it! The first theory involves the pirate Roberto Cofresí, who supposedly invented the drink to keep his sailors happy and prevent mutiny. Others swear it came from the bar at the Old San Juan restaurant Barrachina. But the most popular story traces the idea to the Caribe Hilton, where bartender Ramón "Monchito" Marrero supposedly created it in the ʼ50s as a family-friendly nonalcoholic drink. Back then, blenders weren’t common, so the first piña coladas were made in a cocktail shaker. Marrero eventually added rum, and the recipe was later revised for blenders (see below). Try that version, or use a cocktail shaker and serve the drink over ice to get a real taste of the original!
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Ingredients

2 ounces rum

1 ounce cream of coconut, such as Coco López

1 ounce heavy cream

6 ounces fresh pineapple juice

Fresh pineapple wedge and maraschino cherry, for serving

Directions

  1. Combine the rum, cream of coconut, heavy cream and pineapple juice in a blender. Add 1/2 cup crushed ice and blend for 15 seconds.
  2. Serve in a 12-ounce glass and garnish with fresh pineapple and a maraschino cherry.

Photograph by Joel Goldberg

Categories:

Mixed Drink Recipes Coconut Recipes Fruit Rum Recipes Gluten Free Low Sodium

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1 Review
Add Your Review

baddecisionsrv

Excellent for it's simplicity. We used white rum in the drink and then a 1 ounce "floater" of Bumbu on the top when served.

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