Piña Colada by Chic Fancy Sweets and the Bori Headless Barman... Just 3 ingredients!!

As the story goes, the Piña Colada debuted in 1954, when it was first mixed by Ramon "Monchito" Marrero, the head barman at the Caribe Hilton in Old San Juan, Puerto Rico. Perez had blended up a winner, and the tropical drink enjoyed its place in the sun for decades, finding its way to American shores and faraway isles. However, the quality took a nose dive around the 1970s when barkeeps began making Piña Coladas with cheap, bottled mixers and serving them in comically large glasses.
Fortunately, the drink has enjoyed a renaissance in recent years, as craft-focused bartenders reclaimed the original recipe, once again focusing on solid ingredients and proper proportions. Some also opted to sub shaker tins for the traditional blender, creating a lighter, less-icy cocktail.
This Colada is sweet, but balanced, with crisp rum and tart fruit complementing the rich coconut. Whether you’re on vacation or just making drinks at home, don’t neglect the Piña Colada. Put one of these in everyone’s hand, and good times are imminent.
Recipe:
1.5oz Rum
2oz Pineapple Juice
1oz Coconut Cream
Always thanks to my daughter Natasha Canepa for the works behind the camera.
Natasha Cánepa - animator, editor and illustrator
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