The name piña colada literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.
The earliest known story 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. With his death in 1825, the recipe for the piña colada was lost.
Ramón "Monchito" Marrero claims to have created the Piña Colada in 1954, when a bartender at the Caribe Hilton. After three months of experimentation, Mr. Marrero finally settled upon the recipe for the Piña Colada, which he felt captured the true nature and essence of Puerto Rico. He continued to serve the drink at the Caribe Hilton for 35 years after its creation and was finally rewarded for his efforts in 1978 when Puerto Rico officially proclaimed the cocktail its national drink.
There are many recipes of how to make a piña colada but the one that his friends tell in the book of José L. Díaz de Villegas to be the original recipe created by Monchito, is the following:
Pour 3 ounces (85 g) of coconut cream, 6 ounces (170 g) of pineapple juice and 1 1⁄2 ounces (43 g) of white rum into a blender or shaker with crushed ice, and blend or shake very well until smooth. Pour into chilled glass, garnish with pineapple wedge and/or a maraschino cherry.
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