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Rum, coconut cream, pineapple. Puerto Rico's national cocktail, and a piece of frozen-drink history.
Typical way it's made: 2 oz white rum, 1.5 oz coconut cream, 1.5 oz pineapple juice, blended with ice
The Caribe Hilton says bartender Ramón 'Monchito' Marrero spent three months of 1954 blending rum, coconut cream, and pineapple until it tasted like Puerto Rico, then served the result for another 35 years. Barrachina in Old San Juan claims a 1963 invention instead. The island settled the only question that matters in 1978, declaring it the national drink.
Did you know
The name is Spanish for 'strained pineapple.' Its creamy texture rides on another Puerto Rican invention: Coco López, the original canned cream of coconut, developed in 1948 by University of Puerto Rico agricultural sciences professor Ramón López Irizarry.
Also known as: pina colada
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