You know all about getting caught in the rain, not being into yoga…yadda yadda. Do you also know the origins and history of the beloved pineapple/coconut/rum concoction known as Piña Colada?
Literally translated, it means “strained pineapple,” and the origin story of Puerto Rico’s national drink is about as clear as that pulpy juice.
Three bartenders claim the concoction was their idea. Ramón “Monchito” Marrero says he was commissioned to create a signature cocktail back in 1954. So delicious was the libation that Hollywood legend Joan Crawford evidently declared it “was better than slapping Bette Davis in the face.” Now, that’s an endorsement!
Ricardo Garcia, who worked at the same bar as Marrero – the Caribe Hilton Hotel’s Beachcomber—said he invented the drink that same year. The recipe was creativity inspired by a coconut shortage.
Ramón Portas Mignot says the creation was his in 1963, and there’s a plaque in the Barrachina tavern in Old San Juan that commemorates his achievement.
But, some Puerto Ricans say, in fact, it was none of these bartenders who originated the cocktail—that it actually dates back to the 1800s when pirate Roberto Cofresí served his crew the fruity treat to boost morale. Hey, it definitely couldn’t hurt!
And, you may be familiar with a Cuban interpretation of the drink—shaken daquiri style and served without coconut.
Puerto Rico’s declared the Piña Colada its national drink in 1978. The ear worm song by Rupert Holmes released the following year and hit #1 on the charts!
We hope you enjoy our creamy, dreamy, sweet, and tangy riff on the Piña Colada made with 100% plant-based Perennial Daily Gut & Brain, Vanilla. Salud!
PERENNIAL PIÑA COLADA RECIPE (Serves 2)
- 12 oz pineapple juice
- 4 oz Perennial Daily Gut & Brain, Vanilla
- 6 oz light rum
- 1 cup of ice
- Add all ingredients to a blender and blend.
- Serve in your favorite glasses, listen to some Jimmy Buffet or Beach Boys and enjoy!