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Piña colada
The piña colada (/ˌpiːn.jə koʊ.ˈlɑː.də, -.nə-, -kə.-/; Spanish: piña [ˈpi.ɲa], "pineapple", and colada [ko.ˈla.ða], "strained") is a cocktail made with rum, cream of coconut, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. The drink originated in Puerto Rico.
The name piña colada (Spanish) literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.
The earliest known folktale states that in the 19th century, Puerto Rican pirate Roberto Cofresí, to boost the morale of his crew, gave them a beverage or cocktail that contained coconut, pineapple, and white rum. This was what would be later known as piña colada. With his death in 1825, the recipe for the beverage was lost.
In 1922, Travel magazine described piña colada as sugar, lime, and ice mixed in with pineapple juice and Bacardi rum.
In 1924, National Geographic magazine, reporting from Puerto Rico, mentioned a pineapple juice and crushed ice beverage, known locally as piña fría (cold pineapple).
In 1950, The New York Times reported that "Drinks in the West Indies range from Martinique's famous rum punch to Cuba's pina colada (rum, pineapple and coconut milk)."
In 1954, University of Puerto Rico Professor Ramon López Irizarry invented a new, improved method for the extraction of coconut cream. He patented the process and created Coco López, a sweet, creamy coconut cream, which was used in the invention of the piña colada in Puerto Rico. This product, sold today as Cream of Coconut, is widely available around the world, and is most commonly used to make the cocktail.
The Caribe Hilton Hotel claims Ramón "Monchito" Marrero created the piña colada in 1954 while a bartender at the hotel. According to this account, Marrero finally settled upon the recipe for the piña colada, which he felt captured the true nature and essence of Puerto Rico. The hotel was presented with a proclamation in 2004 by Puerto Rico Governor Sila M. Calderón celebrating the drink's 50th anniversary.
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Piña colada AI simulator
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Piña colada
The piña colada (/ˌpiːn.jə koʊ.ˈlɑː.də, -.nə-, -kə.-/; Spanish: piña [ˈpi.ɲa], "pineapple", and colada [ko.ˈla.ða], "strained") is a cocktail made with rum, cream of coconut, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. The drink originated in Puerto Rico.
The name piña colada (Spanish) literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.
The earliest known folktale states that in the 19th century, Puerto Rican pirate Roberto Cofresí, to boost the morale of his crew, gave them a beverage or cocktail that contained coconut, pineapple, and white rum. This was what would be later known as piña colada. With his death in 1825, the recipe for the beverage was lost.
In 1922, Travel magazine described piña colada as sugar, lime, and ice mixed in with pineapple juice and Bacardi rum.
In 1924, National Geographic magazine, reporting from Puerto Rico, mentioned a pineapple juice and crushed ice beverage, known locally as piña fría (cold pineapple).
In 1950, The New York Times reported that "Drinks in the West Indies range from Martinique's famous rum punch to Cuba's pina colada (rum, pineapple and coconut milk)."
In 1954, University of Puerto Rico Professor Ramon López Irizarry invented a new, improved method for the extraction of coconut cream. He patented the process and created Coco López, a sweet, creamy coconut cream, which was used in the invention of the piña colada in Puerto Rico. This product, sold today as Cream of Coconut, is widely available around the world, and is most commonly used to make the cocktail.
The Caribe Hilton Hotel claims Ramón "Monchito" Marrero created the piña colada in 1954 while a bartender at the hotel. According to this account, Marrero finally settled upon the recipe for the piña colada, which he felt captured the true nature and essence of Puerto Rico. The hotel was presented with a proclamation in 2004 by Puerto Rico Governor Sila M. Calderón celebrating the drink's 50th anniversary.