- 45ml Stolen White Rum
- 60ml Coconut Cream
- 60ml Pineapple Juice
- Shake all ingredients in a boston shaker
- Strain over ice in a chilled cocktail or highball glass.
- Garnish with pineapple and mint
We get it, coconut is the big thing right now. Regardless of our Antipodean flights of fancy, however, it’s been a thing for decades in the tropics; holiday destinations have been dishing the delicacy up since way back.
Harking to an era of Mai Tais and hangovers, the 70’s rolled on in Peurto Rico and to this day, the Piña Colada has emerged as the national emblem of the time. There’s even a goddamn holiday for it: Piña Colada Day, July 10th. Mark it in your diaries, folks.
The fight over the IP rights for this cocktail is heated and heavy. Three Puerto Rican bartenders claim to have generously poured the white rum, pineapple juice, and coconut cream concoction we happily consume today. That aside, rumor has it that old pirate seafarer, Roberto Cofresi, allegedly served these bevvies to his crew way back when, in order to:
a) beat the scurvy; and
b) achieve drunkenness.
Remember, all you need for this one is white rum, coconut, pineapple juice, and more rum.