Happy Piña Colada Day!

In honor of Piña Colada Day, which happens every July 10^th, here are some recipes to make your hot summer days a little bit cooler.

The Piña Colada was born in Puerto Rico in 1954 at the Caribe Hilton—crafted by bartender Ramón “Monchito” Marrero after months of perfecting the blend. While his original recipe included heavy crème, the popular Trader Vic’s version skips the cream and adds a tropical twist. That’s why they call it the Bahia, a nod to its smooth, sunny flavor.

Piña Colada literally translates to “strained pineapple” but it should be considered Spanish for delicious libation. The beloved cocktail is a blend of rum, cream of coconut and pineapple juice, usually served either blended or shaken with ice. It can be garnished with either a pineapple wedge, maraschino cherry or both.

BAHIA

1 oz cream of coconut

3 oz pineapple juice

2 oz light rum

Flash blend with a scoop of crushed ice.

Decorate with pineapple, cherry and mint leaves

CHI CHI

1 oz cream of coconut

3 oz pineapple juice

1.5 oz vodka

0.5 oz Triple Sec

Flash blend with a scoop of crushed ice.

Pour into your Coconut Cup and decorate with fruit stick and mint leaves