Editing Piña colada (section)

== Preparation ==
[[File:Piña colada.jpg|upright|thumb|Piña colada]]
As recounted by his friends in José L. Díaz de Villegas's book, the original Monchito recipe was to pour 85 grams of cream of coconut, 170 grams of pineapple juice and 43 grams of white rum into a [[blender]] or shaker with crushed ice, blend or shake very well until smooth, then pour into chilled glass and garnish with pineapple wedge and/or a maraschino cherry.
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There are many recipes for piña colada. The [[International Bartenders Association]] specifies it as:

'''Ingredients'''
* (5 parts) {{convert|5|cl|usoz|abbr=on}} [[Light rum|white rum]]
* (3 parts) {{convert|3|cl|usoz|abbr=on}} coconut cream
* (5 parts) {{convert|5|cl|usoz|abbr=on}} [[pineapple juice]]

'''Method'''

Mix with crushed ice in blender until smooth, then pour into a chilled glass, garnish and serve. Alternately, the three main components can simply be added to a cocktail glass with ice cubes.<ref>{{cite web |url=https://iba-world.com/cocktails/pina-colada/ |title=Pina Colada |work=[[International Bartenders Association|IBA]] |access-date=July 14, 2019}}</ref>

In [[San Juan, Puerto Rico]], a different recipe is used:

''Ingredients''
* {{convert|1|usoz|cl|abbr=on}} [[Cream#United States|heavy cream]]
* {{convert|6|usoz|cl|abbr=on}} frozen freshly pressed pineapple juice
* {{convert|1|usoz|cl|abbr=on}} cream of coconut
* {{convert|2|usoz|cl|abbr=on}} [[rum]]

'''Method'''

Freeze pineapple juice before use. In a blender, combine cream of coconut, frozen pineapple juice, heavy cream and rum. Pour in a desired 12-ounce container and use a cherry and fresh pineapple for a garnish.<ref name="colada" />

=== Variations ===
Different proportions of the core ingredients, as well as different types of rum, may all be used in the piña colada. Frozen piña coladas are also served. Other named variations include

* Lava Flow or Miami Vice – strawberry [[daiquiri]] and piña colada layered in one glass.<ref>{{cite web |url=http://gohawaii.about.com/od/drinks/r/lava_flow.htm |title=Lava Flow |access-date=20 June 2007 |archive-date=20 June 2017 |archive-url=https://web.archive.org/web/20170620162759/http://gohawaii.about.com/od/drinks/r/lava_flow.htm |url-status=dead }}</ref>
* Scotsman colada – substitute rum for Scotch.<ref>{{cite web |url=https://www.townandcountrymag.com/leisure/drinks/g3242/whiskey-cocktails/ |last=Hubbard |first=Lauren |date=July 17, 2019 |title=The Best Whiskey Cocktails to Shake Up Your Bar Cart – Scotsman Colada |work=[[Town & Country (magazine)|Town & Country]] |access-date=July 22, 2019}}</ref>
* Tepache colada – a piña colada variation using [[tepache]] developed by JungleBird in Santurce, Puerto Rico. Recipe calls for 1.5 oz gold rum, 2 oz tepache and 1.5 oz coconut cream.<ref>{{Cite web|date=2019-07-10|title=Celebrate Piña Colada Day with the Tepache Colada at Jungle Bird|url=https://thirstymag.com/tepache-colada-jungle-bird/|access-date=2022-01-22|website=thirsty|language=en-US|archive-date=22 January 2022|archive-url=https://web.archive.org/web/20220122065318/https://thirstymag.com/tepache-colada-jungle-bird/|url-status=dead}}</ref>