Photo of Pina Colada

Classic Cocktails: Piña Colada

This sweet coconut and rum sensation is Puerto Rico’s National Cocktail.

Rum. Coconut Cream. Pineapple Juice. Lots of Ice.

Summer in South Florida is hot and sweltering. It’s a great excuse to get out the ice and shakeup some cocktails. We asked our go-to mixologist Nick Nistico to create two variations of the classic Piña Colada, a fixture in many tropical bars. As a reference, below is the classic recipe from 1954, created at the Beachcomber Bar by Ramon “Monchito” Marrero.

The “Original” Caribe Hilton Piña Colada
2 oz. White Rum
1 oz. Coconut Cream
1 oz. Heavy Cream
6 oz. Fresh Pineapple Juice
½ cup Crushed Ice

Add the rum, coconut cream, heavy cream and pineapple juice together in a blender. Add the ice and blend for about 15 seconds or until smooth. Serve in a 12-ounce glass. Garnish: fresh pineapple wedge and a maraschino cherry

Fun Fact: The Piña Colada was officially named Puerto Rico’s national beverage on July 10, 1978. Piña Colada Day is celebrated annually in Puerto Rico and the United States on July 10th. Resource: Difford’s Guide

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Modern Classics: Imagine the tropical aromas of fresh coconut macaroon and buttercream infused with real pineapple. Nistico’s rum sensations are made with coconut cream, pineapple and lime juice, served either blended or shaken with ice.

Floridian Piña Colada
2 oz Flor de Caña Rum
2 oz Fresh Pineapple Juice
1 oz Coco Real Cream Of Coconut
.5 oz Fresh Lime Juice
Garnish with a Filthy long stemmed maraschino cherry and an orange slice topped with a paper parasol.

Our next version gets amped up with an Asian cooking staple. Chinese Five Spice powder boasts sweet tones from star anise (bajiao), earthy cloves (dingxiang) and cinnamon (rougui) with the bite of Szechwan pepper (huajiao), all married together with ground fennel seeds (xiaohuixiang).

Chinese 5 Spice Pina Colada
3 oz Rum Haven Coconut Rum
2 oz Fresh Pineapple Juice
1 oz 5 spice seasoned Coco Real Cream Of Coconut
1 tablespoon to 12oz mixture
1 oz Lime Juice
Garnish with a Filthy long stemmed maraschino cherry and an orange slice topped with a fortune cookie.

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