One of the most iconic classic cocktails, the Piña Colada, turns 70 this year. To be specific, it was on Aug. 15, 1954 that Ron Monchito Marrer, the head bartender at the Caribe Hilton hotel in San Juan, created the first Piña Colada using Don Q Gold rum. An instant hit, the drink quickly became world famous.
The original Piña Colada was not the white rum-based, cherry-garnished frozen concoction that most people now think of, however. Monchito’s recipe calls for 2 oz. of Don Q Gold rum, 1 oz. of Coco Lopez coconut cream and 3 oz. pineapple juice, hand-shaken vigorously with ice and served with additional ice and pineapple frond and wedge for garnish.
The Puerto Rican government in 1978 declared the Piña Colada to be the official cocktail of the island. And in 1986, the governor of Puerto Rico presented Marrero with an award for creating the first Piña Colada. What’s more, Don Q — made in Ponce, Puerto Rico, at Destilería Serrallés — has a document signed by Monchito confirming that he used the rum brand in his creation.
With the cocktail’s big anniversary coming up, not to mention National Rum Day on Aug. 16, it’s a great time to offer a proper Piña Colada or a creative riff on it. Here’s one that uses Don Q’s Piña rum from Atlanta-based mixologist Tiffanie Barriere called the Bikini Colada.
Bikini Colada
Ingredients
- 2 oz. Don Q Piña rum
- 2 oz. Coconut water
- ½ oz. Lime juice
- 1 bar spoon Campari
- Strawberry slice for garnish
Instructions
- Shake rum, coconut water, juice and ice.
- Strain into a coupe glass.
- Garnish with strawberry slice and/or Campari.
