Drink Donnybrook: Let’s Talk Piña Colada
by David Klemt
Temperatures are rising and there are still about six weeks of summer left, so let’s take a look at a refreshing warm-weather hero: the Piña Colada.
So far we’ve looked at the Martini and Whiskey Sour. Now, it’s another classic’s turn in the Drink Donnybrook spotlight.
One could claim that the Piña Colada is one of the original “lost cocktails.” Of course, that depends on which origin story turns out to be true.
If the Piña Colada dates back to the first quarter of the 19th century, then it’s a pirate cocktail once lost to the winds of time. Puerto Rican pirate Roberto Cofresí, also known as El Pirata Cofresí, supposedly served his crews a drink consisting of rum, coconut, and pineapple. Sounds like a Piña Colada to me.
The reason I said it could be considered an original lost cocktail is that Cofresí died in 1825. Disputed history says his drink recipe disappeared with his death.
However, the Piña Colada may have far less metal roots than being invented by a famous pirate. Puerto Rico’s official drink may have simply been created by a bartender.
One Drink, Three Bartenders
Ramón “Monchito” Marrero may have created the Piña Colada while at the helm of the Beachcomber Bar at the Caribe Hilton in Old San Juan, Puerto Rico, in 1952. Or maybe it was 1954.
It’s almost like bartenders should be able to more easily protect their intellectual properties so we can identify their cocktails’ true origins.
Forgive the digression. You’ll be shocked—shocked, I say—to learn that another bartender may have created the Piña Colada. During the same year. At the same hotel.
That bartender is Ricardo García, and the claim is that he invented the drink during a coconut shortage.
Would it surprise you to learn that a third bartender working in Old San Juan also claimed credit for the Piña Colada? Ramón Portas Mignot said he came up with this tropical classic in 1963 at Barrachina. The restaurant and bar’s ownership apparently agreed, because they installed a plaque at the front door backing Mignot’s claim.
Hey, if it has a plaque, it must be true; they don’t just give those to anyone. Oh, and you can check out that plaque for yourself: Barrachina still exists and enjoys a 4.5 rating from over 4,100 Google reviews.
A Rough Patch
Unfortunately, once anointed “the world’s most famous drink,” the Piña Colada had a rough, well, several decades.
In the 1970s, the drink’s quality plunged and fell out of favor with cocktailians. Any technique for building the nautical libation went down the bar sink. It was easier and cheaper to just make Piña Coladas with premade mixes and cheap rum.
Add to that the trend toward serving bastardized versions in oversized glassware at mediocre hotel pools, tourist trap hotel bars, weird supper clubs nowhere near a beach, and on cruise ships and you can see why cocktail connoisseurs snubbed this classic.
The Cocktail Revolution of the 2000s helped restore the Piña Colada’s dignity and popularity. It may not find itself in as much demand as the Margarita or Daiquiri, but it’s no longer missing from serious cocktail programs.
So raise a Hurricane—or a cocktail glass or coupe—to the Piña Colada today. ¡Salud!
Recipe
- 2 ounces Light rum
- 1 ½ ounces Cream of coconut
- 1 ½ ounces Pineapple juice
- ½ ounce Freshly squeezed lime juice
- Pineapple leaf and pineapple wedge for garnish
For a more traditional preparation, fill a Hurricane glass with ice and set to the side. Add the liquid ingredients to a shaker with ice. Shake for at least 30 seconds. Toss the ice from the Hurricane glass and replace with pebble ice. Strain cocktail into glass and garnish.
Now, you don’t need to serve a Piña Colada in a Hurricane. Plenty of bars and restaurants send them across the bar in coupes or other cocktails glasses, sans garnish. Speaking of garnishing this classic, some people expect whipped cream, a lime wedge or wheel, a cherry, or even all three. You’ll see bartenders serve them with sugar rims and umbrellas. Like me, you’ve probably also seen them served with an orange wheel.
Then there are the frozen Piña Coladas and fruit Piña Coladas, versions made with various styles of rum… People just can’t seem to resist putting their stamp on this classic.
Dealer’s choice, I suppose, or you can ask guests what preparation and garnish they prefer. Or, and this is the approach I recommend, nail down your bar’s signature Piña Colada, including garnish (or none).
Image: Kike Salazar N on Unsplash
