Cocktails · The Lion Chef
Cocktails
Piña Colada
Puerto Rico’s iconic cocktail, shaken with homemade pineapple juice, white rum, coconut, and fresh lime.
- Time
- 15 minutes
- Yield
- Makes 1
- Level
- Easy
Behind the recipe
The story behind the pour
The original Piña Colada was created in 1954 at the Caribe Hilton in San Juan. Fresh pineapple and coconut make it a natural expression of Puerto Rico. This version keeps the drink light and refreshing, highlighting fresh juice and a hint of coconut—no blender required.
Method
Make it
- 01
Peel, core, and blend the pineapple. Add filtered water as needed and strain through a fine mesh. Half a pineapple makes approximately two cups of juice.
- 02
Combine pineapple juice, white rum, cream of coconut, and lime juice in a shaker with ice.
- 03
Shake well until fully combined and chilled.
- 04
Strain into a highball glass filled with crushed ice. Garnish with a pineapple wedge and leaf.
Lion Chef note
This shaken version is lighter than a frozen Piña Colada while preserving the unmistakable taste of Puerto Rico.
Beyond the glass
The character behind the pour
The recipe gives you the method. This is the context, point of view, and practical detail that make it distinctly The Lion Chef.
Why this one matters
The original Piña Colada was created in 1954 at the Caribe Hilton in San Juan. Fresh pineapple and coconut make it a natural expression of Puerto Rico. This version keeps the drink light and refreshing, highlighting fresh juice and a hint of coconut—no blender required.
The detail that makes the difference
This shaken version is lighter than a frozen Piña Colada while preserving the unmistakable taste of Puerto Rico.