Pina Colada Cocktail Recipe

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The sun might have disappeared for another year, but we’re not giving up on summer vibes with this tropical delight!

Arguably the most famous rum cocktail of them all, any bar menu will undoubtedly feature the Pina Colada!

Whether it’s served on the rocks, or blended, this drink was voted the UK’s favourite cocktail in 2015 no doubt for its creamy tropical flavours of coconut and pineapple transporting you straight to the beach.

The sun might have disappeared for another year, but we’re not giving up on summer vibes with this tropical delight!

The classic and renowned Puerto Rican cocktail is so popular that its history is contested by three Puerto Rican bartenders who claim to have made the first. 

The first and most widely-told tale dates back to 1952 at Caribe Hilton Hotel’s Beachcomber Bar when Bartender Ramon Monchito Marrero was asked to create a signature drink that captured the flavours of the island. After three months of experimenting, he created a blend of rum, cream of coconut and pineapple.

It is then thought that Ricardo Gracia, tweaked this original recipe and served the cocktail in a hollowed out pineapple, instead of the traditional coconut shell, due to a strike by the coconut cutters union.

The final tale is credited to Spanish mixologist Ramon Portas Mingot, at the Barrachina Restaurant, an author of various cocktail books who worked in bars in Buenos Aires, the restaurant has even erected a plaque outside claiming to be the drink’s birthplace.

Regardless of its creator, the cocktail soon spread across the world from the 1970s thanks to the introduction of Tiki bars.

The Pina Colada was quickly declared the national drink of Puerto Rico and was then cemented into pop culture thanks to Rupert Holmes’ single ‘Escape’.

With the base of rum, pineapple and cream of coconut, the original Pina Colada (according to whichever tale you choose to believe) contains cream of coconut rather than coconut cream as widely used today.

Cream of coconut is a sweetened paste created by mixing cane sugar with coconut and will give you the originally desired aroma and consistency that makes the Pina Colada so unique!

The Pina Colada

  • 20ml Dead Man’s Fingers Coffee Rum
  • 25ml Dead Man’s Fingers Coconut Rum
  • 75ml Frobishers Pineapple Juice
  • 35ml Cream of Coconut (Optional)
  • Gintensify Pineapple & Coconut Mix
    Method: Fill a shaker with cubed ice then pour in both your rums, pineapple juice and cream of coconut (if using). Shake up your drink for 15-20 seconds to whip up the cream and emulsify the drink. Into your glass, strain your cocktail to remove the ice. To garnish, pour over your Gintensify pineapple and coconut sachet to garnish.


Join our Cocktail Club today to enjoy two glasses of Pina Colada at home - with everything down to the garnish thanks to a bespoke pineapple and coconut mix from Gintensify!

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