The pina colada Spanish: piña [ˈpiɲa], “pineapple”, and colada [koˈlaða], “strained”) is a cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. There are two versions of the drink, both originating in Puerto Rico.
| Pina Colada Quick Facts | |
|---|---|
| Name: | Pina Colada |
| Major nutrients | Total Fat (7.09%) Carbohydrate (6.92%) Manganese (4.52%) Copper (3.11%) Phosphorus (1.71%) |
Pina colada is a sweet cocktail is made with coconut milk or coconut cream, rum, and pineapple juice which is served either shaken or blended with rice. It is also garnished with maraschino cherry, pineapple wedge, or both. Pina colada is the national drink since 1978 in Puerto Rico.
The term pina colada means strained pineapple which is a freshly pressed and strained pineapple juice that is used for preparing drinks. In 1954, Marrero Perez claimed to make it in Caribe Hilton Hotel’s Beachcomber Bar in San Juan. In 1948, in Puerto Rico, Don Ramon Lopez-Irizarry developed Coco Lopez. The drink does not acquire its name till the 1960s. It was created by Ramon Portas Mingot at Barrachina Restaurant in 1963.
Facts of Pina Colada
| Name | Pina Colada |
|---|---|
| Served | Blended |
| Major Nutritions | Total Fat (lipid) 2.48 g (7.09%) Carbohydrate 9 g (6.92%) Manganese, Mn 0.104 mg (4.52%) Copper, Cu 0.028 mg (3.11%) Phosphorus, P 12 mg (1.71%) Sodium, Na 23 mg (1.53%) Zinc, Zn 0.07 mg (0.64%) Potassium, K 27 mg (0.57%) Vitamin C (Ascorbic acid) 0.5 mg (0.56%) Vitamin B1 (Thiamin) 0.006 mg (0.50%) |
| Calories in 1 fl oz (32.6 g) | 77 Kcal. |
History
The earliest story states that Puerto Rican pirate Roberto Cofresi in the 19th century enhanced the crew’s morale and gave a cocktail or beverage which contains pineapple, coconut, and white rum. Later it was known as the famous pina colada. The recipe for pina colada was lost in 1825 with his death.
It was claimed by Ramon “Monchito” Marrero to have created in 1954 Pina Colada. Finally, Mr. Marrero settled the recipe for Pina Colada after three months of experimentation when he felt the true essence and nature of Puerto Rico. At Caribe Hilton, he served drink for 35 years after creation and finally, he was rewarded in 1978 for his efforts when it is officially declared cocktail as the national drink. A restaurant in Puerto Rico, Barrachina, is claimed as the birthplace of pina colada.
Nutritional value of Alcoholic beverage, pina colada, canned
Calories 77 Kcal. Calories from Fat 22.32 Kcal.
| Proximity | Amount | % DV |
|---|---|---|
| Water | 17.9 g | N/D |
| Energy | 77 Kcal | N/D |
| Energy | 323 kJ | N/D |
| Protein | 0.2 g | 0.40% |
| Total Fat (lipid) | 2.48 g | 7.09% |
| Ash | 0.1 g | N/D |
| Carbohydrate | 9 g | 6.92% |
| Minerals | Amount | % DV |
|---|---|---|
| Iron, Fe | 0.01 mg | 0.13% |
| Magnesium, Mg | 2 mg | 0.48% |
| Phosphorus, P | 12 mg | 1.71% |
| Potassium, K | 27 mg | 0.57% |
| Sodium, Na | 23 mg | 1.53% |
| Zinc, Zn | 0.07 mg | 0.64% |
| Copper, Cu | 0.028 mg | 3.11% |
| Manganese, Mn | 0.104 mg | 4.52% |
| Selenium, Se | 0.2 µg | 0.36% |
| Vitamins | Amount | % DV |
|---|---|---|
| Water-soluble Vitamins | ||
| Vitamin B1 (Thiamin) | 0.006 mg | 0.50% |
| Vitamin B2 (Riboflavin) | 0.002 mg | 0.15% |
| Vitamin B3 (Niacin) | 0.034 mg | 0.21% |
| Vitamin B5 (Pantothenic acid) | 0.018 mg | 0.36% |
| Vitamin B6 (Pyridoxine) | 0.006 mg | 0.46% |
| Vitamin B9 (Folate) | 2 µg | 0.50% |
| Folate, food | 2 µg | N/D |
| Folate, DEF | 2 µg | N/D |
| Vitamin C (Ascorbic acid) | 0.5 mg | 0.56% |
| Fat-soluble Vitamins | ||
| Vitamin A, IU | 8 IU | N/D |
| Lipids | Amount | % DV |
|---|---|---|
| Fatty acids, total saturated | 2.142 g | N/D |
| Caproic acid 6:00 (hexanoic acid) | 0.014 g | N/D |
| Caprylic acid 8:00 (octanoic acid) | 0.186 g | N/D |
| capric acid 10:00 (decanoic acid) | 0.15 g | N/D |
| Lauric acid (dodecanoic acid) 12:00 | 1.105 g | N/D |
| Myristic acid 14:00(Tetradecanoic acid) | 0.416 g | N/D |
| Palmitic acid 16:00 (Hexadecanoic acid) | 0.203 g | N/D |
| Stearic acid 18:00 (Octadecanoic acid) | 0.069 g | N/D |
| Fatty acids, total monounsaturated | 0.144 g | N/D |
| Oleic acid 18:1 (octadecenoic acid) | 0.144 g | N/D |
| Fatty acids, total polyunsaturated | 0.045 g | N/D |
| Linoleic acid 18:2 (octadecadienoic acid) | 0.045 g | N/D |
| Amino acids | Amount | % DV |
|---|---|---|
| Alcohol, ethyl | 2.9 g | N/D |
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not rxharun.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/
How to make Pina Colada?
Ingredients:
- 6-7 chunks of pineapple
- 1 tbsp. of coconut cream
- 1 tsp. of sugar
- 50 ml fresh pineapple juice
- 50 ml Bacardi Carta Blanco
- Ice
- Pineapple triangle as a garnish
Directions:
- Put all the ingredients apart from a garnish into a blender.
- Blend it till it gains smooth consistency.
- Pour it into a glass and then add garnish.
As recounted by his friends in José L. Díaz de Villegas’s book, the original Monchito recipe was to pour 85 grams of cream of coconut, 170 grams of pineapple juice, and 43 grams of white rum into a blender or shaker with crushed ice, blend or shake very well until smooth, then pour into chilled glass and garnish with pineapple wedge and/or a maraschino cherry.
There are many recipes for a piña colada. The International Bartenders Association specifies it is:
Ingredients
- (5 parts) 5 cl (1.7 US fl oz) white rum
- (3 parts) 3 cl (1.0 US fl oz) coconut cream
- (5 parts) 5 cl (1.7 US fl oz) pineapple juice
Method
Mix with crushed ice in blender until smooth, then pour into a chilled glass, garnish and serve. Alternately, the three main components can simply be added to a cocktail glass with ice cubes.[13]
In San Juan, Puerto Rico the recipe is:
Ingredients
- 1 US fl oz (3.0 cl) heavy cream
- 6 US fl oz (18 cl) frozen freshly pressed pineapple juice
- 1 US fl oz (3.0 cl) cream of coconut
- 2 US fl oz (5.9 cl) rum (any flavor)
Method
Freeze pineapple juice before use. In a blender, combine cream of coconut, frozen pineapple juice, heavy cream, and rum. Pour in the desired 12-ounce container and use cherry and fresh pineapple for a garnish.
Variations
Different proportions of the core ingredients, as well as different types of rum, may all be used in the piña colada. Frozen piña coladas are also served. Other named variations include:
- Amaretto colada – with additional amaretto and heavy cream.
- Chichi – with vodka substituted for rum.
- Lava Flow – strawberry daiquiri and piña colada layered in one glass.
- Virgin piña colada or piñita colada – without the rum, thus non-alcoholic.
- Kiwi colada – with kiwifruit (fruit and syrup) in place of pineapple juice.
- Soda colada – resembles original recipe but soda is used instead of coconut milk
- Kahlua colada – substitute Kahlua (coffee liqueur) for rum.
- Scotsman colada – substitute Scotch for rum.[15]
- Staten Island Ferry – a cocktail consisting of equal parts Malibu (flavored rum) and pineapple juice served over ice. In flavor, it resembles a Piña Colada (due to the coconut flavor of Malibu rum). As it does not require a cream of coconut, it is thus more easily prepared in bars that lack the specialty ingredients and blender that a Piña Colada would typically require.
- Caribou Lou – 1 oz of Malibu rum, 1.5 oz of 151 Proof Rum, and 5 oz of Pineapple Juice. Very strong.
- Blue Hawaiian – differs from a piña colada mainly by including blue Curaçao.
- Tequila colada – made by substituting tequila for rum.
References
