RECIPES

History of the Pina Colada

Back in the 1950s, a man named Don Ramón Lopez-Irizarry, working in a small commercial laboratory in Puerto Rico, hit upon the invention of coconut cream, a delicious homogenized cream made from the tender white of the coconut. This product went on to become the original Coco López cream of coconut, the secret to a successful Piña Colada. Initially, Don Ramón used the coconut cream for tropical dishes and desserts it wasn't until 1957 that a bartender at the Caribe Hilton came up with the ingenious idea of mixing rum, pineapple juice, coconut cream and ice in a blender to create what was to become the island's favorite drink. Today the Piña Colada is one of the most popular orders in lounges and bars of San Juan. [hmm... There's a discrepancy between this story and the one on the plaque to the left. God only knows!
The basic recipe for one serving of Piña Colada calls for:

1 ounce Coco López
1-1/2 ounces Puerto Rico rum
2 ounces unsweetened pineapple juice

Mix with 2/3 cups crushed ice in blender for 30 seconds. If you wish, add 1/2 ounce half-and-half for an even richer drink.

Another Pina Colada

3 oz Light Rum
3 tbsp Coconut Milk
3 tbsp Crushed Pineapple

Blend at high speed with 2 cups crushed ice for a short time. Strain into a collins glass and serve with a straw.

For more recipes see the links page and surf for some of your own!



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© 1998, Sybrenia Bates, LadyBre@goplay.com