To Serve Man
Rum

Piña Colada

Glass
Hurricane

Creamy blended Puerto Rican classic of rum, coconut cream, and pineapple, sunshine in a glass.

rum tropical frozen blended pineapple coconut caribbean
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Ingredients

  • fresh pineapple juice (6 oz)
  • cream of coconut (1 oz)
  • heavy cream (1 oz)
  • white rum (2 oz)
  • crushed ice (0.5 cup)
  • fresh pineapple wedge (1)
  • maraschino cherry (1)

Instructions

  1. In a blender combine fresh pineapple juice, cream of coconut, heavy cream, white rum, and crushed ice.
  2. Blend on high for until smooth.
  3. Pour into a 12oz glass.
  4. Garnish with a fresh pineapple wedge and a maraschino cherry.

Sources

  1. "The Birthplace of the Piña Colada." Hilton Stories. https://stories.hilton.com/hilton-history/the-birthplace-of-the-pia-colada (accessed 2026-05-03), Caribe Hilton / Hilton corporate's official 1954 Marrero attribution, the source for this file's measurement bill and the canonical Coco López specification. ↩
  2. Mustipher, Tiki: Modern Tropical Cocktails (2019), Piña Colada entry, corroborates the Caribe Hilton attribution and the 1978 Puerto Rico official-drink declaration; situates the drink in the Caribbean coconut-and-pineapple tradition. ↩
  3. "Piña colada." Wikipedia. https://en.wikipedia.org/wiki/Pi%C3%B1a_colada (accessed 2026-05-03), documents the three competing claims (Marrero 1954, García 1953, Portas Mingot 1963 at Barrachina) and the broader 1922 / 1950 earlier printed-reference context; Wikipedia cited here only as paired support for the contested-attribution flag. ↩