By Giselle Guadron
San Antonio.- By Giselle Guadron
Pineapple juice, coconut milk/cream, rum and crushed ice are the simple ingredients of a wildly popular drink called the Piña Colada. Whether you prefer the original or a more creative version, the drink sparked its own national day. This year, July 10 was declared national Piña Colada Day.
The origins of the Piña Colada are still up for debate but two locations lay claim to the invention, Puerto Rico and Cuba – and both are tropical, warm and just the right fit to claim to be the birthplace for the special drink.
Piña Coladas and San Antonio make a great combination given our warm weather most of the year. The frothy sweetness with crushed ice tastes is like a brief respite to a tropical paradise.
And that’s what Diana Barrios Treviño, the restaurateur from Los Barrios and La Hacienda de los Barrios restaurants, likes about the Piña Colada.
“The Piña Colada is a summer-type drink and you feel like you are on a mini-vacation when you drink them” she said.
The drinks “are wildly popular” at both restaurants, Barrios Treviño explained.
At both restaurants, the drinks are served based on the classic recipe, but customers sometimes prefer a variation on the traditional Piña Colada recipe.
“Whatever the customer asks for we give it to them,” Barrios Trevino said.
She particularly loves the fact that the drink is something the whole family can share.
“It’s our go-to drink because you can share it with the whole family -- just take out the alcohol and it becomes a family-friendly drink,” the restaurateur said.
So whether you enjoy one at happy hour or make one at home remember the Piña Colada is a drink anyone can enjoy.
So, cheers to everyone and the Piña Colada, the magical drink that transports us to paradise.
Make your own at home with these recipes selected by La Prensa:
From the Food Network:
- 1 ½ cup ice
- ½ cup diced pineapple, frozen or fresh
- 2 ounces pineapple juice
- 2 ounces coconut cream
- 1 ½ ounces white rum
- 1 ounce dark rum
- Pineapple slices
Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into two glasses and garnish the rim with pineapple slices.
From Shape Magazine the 200 calorie “Piña Skimlada”
- 1 shot rum
- ½ cup (4 ounces) 100 percent pineapple juice
- ¼ cup plain coconut milk (the kind from the dairy case)
¼ cup frozen banana slices
- fresh pineapple wedges
Add rum, juice, milk, banana, and ice to blender. Whip until smooth. Pour into glass and garnish with pineapple.
Remember to always drink responsibly and never drink and drive!