Cover This World Piña Colada Day, learn a little more about the classic tropical cocktail
This World Piña Colada Day, learn a little more about the classic tropical cocktail
1 / 1
From a morale-booster to resort staple, discover the boozy history of the Piña Colada
In the world of cocktails, the Piña Colada is something of a forgotten classic. You can find it on most bar menus around the world, almost always in the tried-and-tested combination of rum, pineapple and coconut. While it has undoubtedly lost some lustre due to associations with mass-produced, artificially flavoured pre-mixes, there’s still a fascinating story to be told.
Not only does the cocktail have a contested origin that involves pirates and all-inclusive beach resorts, mixologists worldwide are returning to this three-part recipe with renewed energy, putting their own spin on the classic that turns dated cruise ship staple into something fit for contemporary cocktail lounges today.
This World Piña Colada Day (July 10), we take a closer look at the inception of the cocktail, its variations and enduring legacy.
Read more: Concrete jungle, coconut dreams: where to get piña coladas in Hong Kong
Pirates of the Caribbean… or the Hilton?
Above A statue of Roberto Cofresí in Cabo Rojo, Puerto Rico
A statue of Roberto Cofresí in Cabo Rojo, Puerto Rico
1 / 1
One popular origin story credits the 19th century Puerto Rican pirate Roberto Cofresí, who had been active around the West Indies. It is said that Cofresí first concocted the Piña Colada using ingredients acquired from coastal raids to boost morale among his crew as they evaded European capture.
Above The Caribe Hilton in the 1950s (Photo: courtesy of The Caribe Hilton)
The Caribe Hilton in the 1950s (Photo: courtesy of The Caribe Hilton)
1 / 1
A more grounded account attributes the drink to Ramón “Monchito” Marrero, a bartender at San Juan’s Caribe Hilton. During the golden age of Caribbean luxury tourism in the 1950s, Marrero was tasked with crafting a signature welcome drink for the hotel’s glamorous clientele—from the Hollywood elite to wealthy industrialists. After three months of experimentation, Marrero hit gold.
He discovered that using Coco López, a commercially-homogenised cream of coconut developed by the University of Puerto Rico, transformed the drink’s texture. The result was a velvety, slushie-like cocktail that became an instant hit. By 1978, it was officially named Puerto Rico’s national drink.
Read more: Beyond the salt rim: 6 tequila cocktail variations to master—and drink
The many faces of the Piña Colada
Above The Lava Flow, a Hawaiian interpretation of the classic Piña Colada
Above The Piña Verde, which uses Green Chartreuse instead of rum
The Lava Flow, a Hawaiian interpretation of the classic Piña Colada
1 / 2
While the classic three-part recipe remains the standard, the drink has inspired countless interpretations worldwide.
Variations included the Piña Verde, crafted using Green Chartreuse as the base spirit instead of rum; the Spicy Piña, which is made with spiced rum and fresh jalapeños to give the drink a fiery kick; the Dirty Banana, which adds a dash of Baileys and fresh banana or banana liquor to the mix; and the Lava Flow, where a classic Piña Colada blended with frozen, blended strawberry purée.
Formerly a lifestyle editor, Celia is now an Associate Dining Editor at Tatler Hong Kong, where she covers local dining stories with a strong sense of narrative and cultural context. She focuses on the people, places and moments shaping the city’s food scene, bringing a storytelling-led approach to restaurant features, chef profiles and on-the-ground coverage.
