July 10th is National Piña Colada Day, a delightful celebration of the tropical blend of pineapple, coconut, and rum.
The origins of this beloved cocktail are shrouded in mystery and legends. One captivating story suggests that the infamous Puerto Rican pirate, El Pirata Cofresí, mixed these three ingredients together to prevent mutiny on his ships. However, this original recipe was lost at sea, adding to the drink’s mythical allure.
Another tale attributes the official invention to a talented Puerto Rican bartender named Ramon Monchito in the 1950s. Working at the Caribe Hilton Hotel in 1954, he initially created a milkshake with vanilla ice cream, which gained immense popularity among adults. Later on, the addition of rum transformed it into a captivating cocktail. Fast forward ten years, and bartender Don Ramon Portas entered a cocktail contest, popularising the mixture of white rum, coconut cream, and pineapple juice.
What remains indisputable is that the Piña Colada was born in Puerto Rico and earned the distinction of becoming the official national drink in 1978.
Though I have yet to visit Puerto Rico, I have indulged in Piña Coladas in various corners of the globe. While slices of pineapple and fancy glasses enhance the experience, my most memorable Piña Colada was served in a whole pineapple. During my visit to Cuba, I stumbled upon Oasis Piña Colada, a charming roadside bar on the way to Havana. For just £5, they expertly poured rum, combined it with fresh pineapple juice and coconut cream, all served inside a hollowed-out pineapple. Although unexpected for breakfast, it certainly immersed me in the vibrant spirit of Cuba.
