These Triple-Layered Piña Coladas Are Liquid Vacation


Summer is just around the corner and refreshing drinks are inevitable. Whether you’re at the pool or on the beach, the one thing that’s probably missing in your hands it’s a cocktail. However, finding the perfect cocktail for an occasion is difficult. For such summer days, the best drink you can get is the Piña Colada.

The famous piña colada was first created in San Juan, Puerto Rico. Its creator was a bartender named Ramón “Monchito” Marrero who made it at the Caribe Hilton in 1954. By mixing coconut cream, pineapple juice, and a fruity blend of rum, he made a new cocktail that will become one of the most famous drinks worldwide. Piña coladas have become such a huge hit outside of Puerto Rico and it’s one of the most iconic summer cocktails worldwide. No matter who you ask, they’ll know the cocktail and reminisce the coconut taste.

After serving the cocktail for 35 years as a bartender in a hotel, Ramón was able to get the recognition and the cocktail was declared an official drink of Puerto Rico in 1978.

This is the original recipe of the Piña Colada by Caribe Hilton:


  • 2 ounces of white rum
  • 1 ounce of coconut cream
  • 1 ounce of heavy cream
  • 6 ounces of fresh pineapple juice
  • ½ cup of crushed ice


Mix the rum, heavy cream, pineapple juice, and coconut cream in a blender. Then, add the ice and blend for an additional 15 seconds until smooth. It is best to be served in a 12-ounce glass. To make it look sweeter, garnish the cocktail with a fresh pineapple wedge (optionally you can add a maraschino cherry).

This summer you can try a different version of the classic Pina Colada by adding some ingredients to it.  The taste of the cocktail will touch your mind and soul, as it might take you to places you’ve never been to. You can try this new cocktail on the national Piña Colada Day on June 10.

What’s more exciting is the different taste of each three layers, making every sip a new experience. Here’s how to make this cocktail:


  • 3 oz. of rum
  • 1 ½ cups of pineapple juice
  • 3 tablespoons of coconut cream
  • 3 tablespoons of agave syrup
  • 3 oz. of lime juice
  • 1 cup of ice
  • 2 small peaches, chopped
  • 12 strawberries, chopped
  • Toasted sweetened coconut and strawberries for garnish


Add 1/3 of the rum, coconut cream, agave syrup, pineapple juice, lime juice, and the ice in a blender. Repeat this twice more, once by adding strawberries and the second time with peach.

After blending each mixture, add about a third of it to separate cups. Make sure you start with the base mix, then strawberry mix, and finish with the peach mix. Additionally, each layer needs to be chilled before adding the other.


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