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  • Writer's pictureJyothi Varne

Piña Colada Cocktail Recipe

With temperatures rising, no sight of rainfall and stuck at home with nowhere to go. No stock of ice cream, not a big fan of aerated drinks and with a constant yearning to drink something cool and refreshing. I made Pina Coladas the other day - which is a classic/ iconic cocktail perfect for the weather and can be made in a jiffy. Coconut milk, fresh chunks of pineapple and pineapple juice, a mix of 2 rums = summer in a glass, that reminds me of a good old beach vacation.

The piña colada hails from San Juan, Puerto Rico where it was created by bartender Ramón “Monchito” Marrero at the Caribe Hilton in 1954. He mixed up a fruity blend of rum, coconut cream and pineapple juice and boom. Everyone's favourite summer treat was created.

The other version states that in the 19th century, Puerto Rican pirate Roberto Cofresí, to boost his crew's morale, gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous piña colada.

Here's what you need to make this famous tropical cocktail which pretty much features in all bar menus across the globe, both as a Mocktail or a Cocktail. Since I did not have the regular white rum, I've used Malibu Rum which is a Coconut Flavored Rum and goes amazingly well as a part of this recipe. Freshly made pineapple juice rather than the tetra pack version has also been used to make this cocktail.


Serves 1

Crushed Ice/ice cubes

60Ml - White Rum

30Ml - Dark Rum

90Ml - Pineapple Juice

60ml - Coconut Cream/ Coconut milk (first extract)

Pineapple wedges to decorate.


1. In a blender or a martini shaker, add ice, white rum, dark rum, pineapple juice and coconut milk. Blend until smooth or shake it up for 20seconds.

2. Pour without straining into a tall, chilled glass and dress with pineapple wedges.

Enjoy your drink!!


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