As the tale goes, Ramón "Monchito" Marrero, a renowned bartender at the Caribe Hilton Hotel gave life to this beloved cocktail in 1954. Marrero experimented relentlessly until he struck gold - a recipe for the Piña Colada that, in his eyes, was a perfect embodiment of Puerto Rico's vibrant nature and essence, a perfect orchestra of flavors and a juggling act of balance that sends you to a lavish tropical getaway in every sip. Born in the vibrant Caribbean, where palm trees dare to tickle the skies, and the sun paints an eternal orange-pink canvas, the Piña Colada or 'Strained pineapple' as it translates in Spanish, whispers tales of a distant paradise that sparks visions of sun-kissed beaches and crystalline waters.

As you lift the cool glass, the aroma of the tropics wafts through the air, promising imminent pleasure sending you on a rollercoaster of flavors. The pineapple's sweet-tangy melody pirouettes with the creamy, slightly nutty coconut's harmony. This dance, spiced by the rum's gentle warmth, leaves your taste buds begging for an encore. This iconic cocktail remains an undefeated champion in the mixology world that transports us, even momentarily, to an eternal summer paradise. 

Ingredients:

50ml White Rum

50ml Pineapple Juice

30ml Coconut Cream

Pineapple slice and maraschino cherry for garnish

Crushed ice

Method:

1. In a blender, combine the rum, pineapple juice, and coconut cream.

2. Add a cup of crushed ice.

3. Blend until smooth.

4. Pour the mixture into a chilled glass.

5. Garnish with a slice of pineapple and a maraschino cherry and serve immediately with a straw.