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A&E >  Food

Dorothy Dean presents: Do you like piña coladas?

UPDATED: Mon., July 8, 2019

By Audrey Alfaro For The Spokesman-Review

While some of us are iffy about getting caught in the rain, I think it’s safe to say that we all like piña coladas.

Fine, maybe you don’t – just know you’re the only one. And you should suck it up (literally) to celebrate Wednesday being National Piña Colada Day.

Observed annually on July 10, National Piña Colada Day celebrates that deliciously creamy concoction made with pineapple, coconut cream and rum.

It also is the national drink of Puerto Rico, but, while there’s no doubt that it originated there, there’s conflicting stories as to who created it.

Was it Puerto Rican pirate Roberto Cofresí, who was said to have whipped it up to boost the morale of his crew in the 19th century?

Or one of these two bartenders – Ramón “Monchito” Marrero or Don Ramon Portas Mingot – who claim to have created the iconic tropical drink in the 1950s or ’60s?

Regardless of who made it, I’m just thankful that they did!

It’s refreshing, insanely tasty and a must-have while basking in the hot sun. It makes anywhere feel like paradise – your backyard, deck, living room or an actual beach. A sip is an instant vacation.

The fresh frozen pineapple adds a depth of flavor and also helps to thicken the drink. When gathering ingredients, be sure to get cream of coconut, not coconut milk, as there is a big difference in their taste and texture. We want the sweetened kind, like Coco López.

While I love the added flavor the coconut rum brings, other flavors and types of rum can be used, including dark, spiced, white or even a combination of two. Or replace the rum with vodka, and you’ve got yourself a chi-chi.

You also can customize your colada with your favorite fruits or berries such as mangos or strawberries. They can be added fresh or frozen. And when serving, don’t forget the maraschino cherry, pineapple wedge and umbrella, because they are what truly makes this drink.

Piña colada

1 cup frozen pineapple chunks – fresh, canned or bagged

½ cup pineapple juice

½ cup sweetened cream of coconut (Coco López)

1 cup coconut rum or light rum

½ lime, juice fresh squeezed

2 cups ice

Optional garnish:

Maraschino cherries

Pineapple wedges

Cocktail umbrellas

Add all ingredients into a blender and mix until smooth and creamy or desired consistency.

Pour into chilled glasses and garnish with a maraschino cherry, pineapple wedge and cocktail umbrella, if desired.

Audrey Alfaro can be reached at

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