There are countless different recipes for Piña Colada, with varying proportions. The one here is from the most classic end.

History of Piña Colada

Piña Colada originated in Puerto Rico in 1952 at the Caribe Hilton hotel, part of the Hilton hotel chain, when bartender Ramon “Monchito” Marrero was asked to create a cocktail for the hotel’s Beachcomber beach bar.

Piña Colada was initially a non-alcoholic drink that was prepared by shaking with a shaker. When they got blenders, rum and crushed ice were also added to the drink.

Later on, this world-famous drink has been made into various modifications. How would a champagne Piña Colada, for example, sound?

Today, Piña Colada is also sold as ready-mixed drinks in cans.

Pina Colada


  • 4 cl Malibu
  • 4 cl coconut cream
  • 4 cl pineapple juice (fresh)
  • 1 dl crushed ice


  • Add Malibu, coconut cream and pineapple juice to a blender.

  • Add crushed ice and close the lid.

  • Drive for about 15 seconds until the mixture is smooth.

  • Pour the drink into a hurricane glass and garnish with a slice of pineapple and a cherry.


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