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The Cocktail Spirit With Robert Hess: How to Make a Piña Colada


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Piña Colada. According to Robert Hess, “It was on August 15, 1954, that Ramon “Monchito” Marrero Perez first introduced the Pina Colada to the customers of the Beachcomber Bar at the Caribe Hilton in San Juan, Puerto Rico. It is said that he spent three months working on it until he finally felt he had captured ]the sunny, tropical flavor of Puerto Rico in a glass.'”

With summer in full swing and Tales of the Cocktail just getting wrapped up which included the USBG Bacardi Pina Colada Competition, what better way to celebrate Tuesday than with a Pina Colada?

Piña Colada

  • 2 oz Bacardi Superior rum
  • 1 oz Coco Lopez Coconut Cream
  • 1 oz heavy cream
  • 6 oz pineapple juice
  • 4-6 oz ice


  • Blend all ingredients in a blender
  • Garnish with a speared cherry and pineapple chunk


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