The piña colada, a cocktail drink synonymous with tropical escapes and sun-drenched beaches, marks its 70th anniversary this year. Officially named Puerto Rico’s national drink in 1978, this creamy blend of coconut cream, pineapple juice, and rum has won the hearts and taste buds of people around the world. While its exact origins remain a topic of friendly debate, its iconic status as a symbol of Caribbean hospitality and a staple in cocktail culture is indisputable. So we sought out to curate some delicious recipes for you.
Interestingly it’s said that, a recipe resembling the modern piña colada appeared in a travel magazine as early as 1922. This version featured a mix of pineapple, Bacardi rum (then based in Cuba), ice, and sugar but lacked coconut cream, distinguishing it as a uniquely Cuban-inspired drink.
Bacardi’s involvement adds a fascinating twist to the story. Founded in Cuba in 1862, Bacardi has become one of the largest family-owned spirits companies globally. After the Cuban Revolution in the 1960s, the brand relocated much of its operations to Puerto Rico, Mexico, and Bermuda. Today, Bacardi is a staple ingredient in most piña coladas. Although the timelines don’t fully align, the drink’s evolution seems to follow Bacardi’s global journey. Notably, Bacardi established a major distillery in Puerto Rico in 1937, nearly two decades before the piña colada as we know it was officially created, fuelling further speculation about its role in the cocktail’s development.
The modern piña colada is often traced back to the Caribe Hilton in San Juan, Puerto Rico. It was here that the quest to create a signature drink capturing the island’s essence began. Whether the credit belongs to Ramón “Monchito” Marrero, Ricardo García, or even the legendary pirate Roberto Cofresí, the piña colada’s rich history and undeniable charm remain reasons to celebrate this beloved tropical classic.
In honour of this milestone, here are five delicious variations of the piña colada, showcasing the versatility and enduring appeal of this tropical favourite.
Celebrate with these Cocktail recipes: Here are 5 takes on a Piña Colada
This timeless recipe remains the quintessential way to enjoy the piña colada, offering a balance of fresh, tropical flavours and smooth rum.
1. The classic piña colada: Where it all began
Ingredients
- 2 oz, Bacardí Superior White Rum
- 3/4 oz, pineapple juice
- 3-4 chunks, fresh pineapple
- 1.5 oz, coconut water
- 2 tsp, fine sugar
- Crushed ice
instructions
- Crush the pineapple chunks gently in a shaker.
- Add pineapple juice, coconut water, and sugar, stirring to combine.
- Add rum and ice, and then shake vigorously (in shaker).
- Strain into a hurricane glass over crushed ice, garnishing with a slice of pineapple and marachino cherry.
Perfect for sunny days by the pool, the frozen piña colada brings a creamy, cooling twist to the classic.
2. Frozen piña colada: Poolside perfection
Ingredients
- 1.5 oz, Bacardí Coconut Flavoured Rum
- 1.25 oz, Coco Reàl
- 1.25 oz, pineapple juice
- 1 cup, crushed ice
instructions
- Blend all ingredients together until smooth.
- Pour into a chilled glass and garnish with pineapple wedges or coconut shavings.
For those who love the flavour but want something less rich, this spritz is a refreshing alternative.
3. Coco colada spritz: A lighter delight
Ingredients
- 1.5 oz, Bacardí Coconut Flavoured Rum
- 1/2 oz, Dole pineapple juice
- 1/4 oz, pineapple syrup
- 1/2 oz, lemon juice
- 2 oz, club soda
instructions
- Combine rum, juices, and syrup in a shaker with ice.
- Shake and strain into a tall glass over fresh ice.
- Top with club soda and garnish with a slice of lemon.
This recipe introduces cinnamon for a warming note that complements the tropical base.
4. Caribbean colada: A spiced upgrade
Ingredients
- 1.5 oz, Bacardí Spiced Rum
- 1.5 oz, pineapple juice
- 3/4 oz, cream of coconut
- 5 mL, cinnamon syrup
- Crushed ice
instructions
- Shake all ingredients vigorously in a shaker with ice.
- train into a glass over crushed ice.
- Garnish with coconut shavings and pineapple leaves.
This playful variation adds a zesty, spicy kick to the original.
5. Tropical ghost: A Halloween twist
Ingredients
- 1.5 oz, Bacardí Limón Flavoured Rum
- 3/4 oz, pinacolada mix
- 3 oz, ginger beer
- 1*2 dashes, Bittermens Hellfire Bitters
instructions
- Mix all ingredients in a shaker with ice.
- Serve in a tall glass and garnish with a spooky design for Halloween.
Why the piña colada still charms, today?
As we celebrate its 70th-year, the piña colada continues to inspire new recipes while holding onto its roots. Its creamy texture, refreshing flavours, and adaptability make it a cocktail for all seasons. From classic to contemporary, there’s no wrong way to enjoy this icon of tropical indulgence.
Editor's note: All photos courtesy of Bacardi, unless otherwise noted. For added transparency, a member of the team was hosted on a press trip to San Juan, Puerto Rico to visit Casa Bacardi, and taste authentic Piña Coladas on home soil, and where they originated at the Caribe Hilton Hotel.
