PIÑA COLADA COCKTAIL

Although no one really knows for sure, most food and drink historians agree that the Pina Colada was invented in Puerto Rico in the 19th century. Translated as ‘strained pineapple’, the Pina Colada traditionally contains coconut, pineapple, and white rum. Variations include the blue Hawaiian, made with blue Curaçao, the Angostura colada made with bitters and whipped cream, and the lava flow – half Strawberry Daiquiri, half Pina Colada, layered together in a glass.

It’s easy to make a Pina Colada without any specialist equipment. For those that don’t have a cocktail shaker to hand, a jar with a lid can work instead. Ice can be crushed by hand, or blitzed in a blender, and although they are traditionally served in a poco grande glass, any shape of glass will do.

Coconut Milk or Coconut Cream?

It’s possible to use coconut milk in a Pina Colada, or coconut cream. Both have the same taste, but they have different consistencies. Coconut milk is thinner, runnier, and lower in calories; coconut cream is thicker, creamier, and has a higher fat content. Coconut milk is often easier to get hold of than coconut cream, and it will give a lighter texture to cocktails.

A Pina Colada cocktail is normally made with white rum, as the pale colour allows the yellow pineapple and white coconut to shine through, giving it a tropical look. Our recipe calls for Havana Club Añejo 3 Años, which is made and then aged (for a minimum of three years) in Cuba. Light and fresh, it has smooth notes of sugarcane, oak, molasses, and fruit.

•  Raspberry mojito. Another drink with white rum, fresh raspberries give this cocktail a deep pink colour. Sugar, lime, and mint are also key ingredients.
•  Frozen mango daiquiri. One for the hottest summer days, this fruity cocktail uses blended ice to keep it cool. Fresh mango is blended with lime juice, Maraschino liqueur, sugar syrup, and Havana Club Añejo 3 Años.
•  Pina Colada float. A real showstopper, this is served inside a hollowed-out pineapple! Rum, lemonade, and cream of coconut form the base of the drink, while two scoops of vanilla ice cream make it taste extra sweet.