The Original Piña Colada from Puerto Rico

In 1978, the Piña Colada was named Puerto Rico’s official national drink, learn how to make the refreshing cocktail like they do on the island.
By Michelle M. Winner

A frothy mix of creamy coconut milk, pineapple and rum, the Piña Colada was invented at Caribe Hilton Puerto Rico. Image: Hilton

Just a short two-hour flight from the states, Puerto Rico is the perfect island escape. The Caribe Hilton offers quaint international charm with the comforts of home and it was where the Piña Colada recipe was created.

At a time when tourism was just getting started in Puerto Rico, large and sometimes over-the-top resorts were built by the airlines and major hoteliers of the day.  Think marble and chandeliers in the grand lobby opening out to a sandy beach. French chefs were imported and cuisine was incredible although with European flair. But visitors wanted exotic island flavors and a tropical feeling for their island vacation.

Enter bartender Ramón “Monchito” Marrero in 1954, who worked at Caribe Hilton in Puerto Rico. Experimenting for three months and benefiting from the availability of local rum distilleries, he invented the Piña Colada. it was an instant success. He personally continued to serve them at the hotel for another 35 years. In 1978, the cocktail was named Puerto Rico’s official national drink.

I don’t know about you but when it starts raining here in the Pacific Northwest I start making airline reservations. Puerto Rico and a Piña Colada sounds really good right now.

Frequently Asked Questions

Where was the piña colada invented?

The piña colada was invented at Caribe Hilton in Puerto Rico in 1954 by bartender Ramón 'Monchito' Marrero. After three months of experimenting, he landed on the combination of rum, cream of coconut, heavy cream, and pineapple juice that became the standard. In 1978, it was named Puerto Rico's official national drink.

What's the difference between coconut cream and cream of coconut?

Cream of coconut (like Coco López) is sweetened and thick — that's what this recipe uses for the 1 oz called for. Coconut cream from a can is unsweetened and much richer in fat. They are not interchangeable here; sweetened cream of coconut is what gives the piña colada its characteristic sweetness.

Can I make a piña colada without a blender?

The blender is what creates the frothy, slushy texture. You can shake the rum, cream of coconut, heavy cream, and pineapple juice over ice in a cocktail shaker for a different style of piña colada — it comes out smoother and less icy, more like a tropical cocktail than a frozen drink.

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