Garnish the cocktail and it's ready to serve.
Apparently, the origins of the piña colada date back to the 1800s, when the Puerto Rican pirate Roberto Cofresì created a cocktail based on white rum and pineapple to raise the morale of his men. With the death of Cofresì in 1825, the cocktail recipe was lost.
We have to wait until August 1954 when, at the Beachcomber bar of the Hilton Caribe in San Juan, Puerto Rico, Ramon "Monchito" Marrero was invited to create something special for the hotel guests. After three months of testing, he obtained what is now known as piña colada.
The cocktail achieved worldwide fame after 1978 when Rupert Holmes wrote the song Escape, known as 'the song of the Piña colada'.
The first variant that must be mentioned is the virgin colada, the non-alcoholic version. The recipe is the same, but lacks Cuban rum. To make it tastier you can add a vanilla pod. Another variant is the banana colada - the recipe remains the same, but banana is used instead of pineapple. The raspberry colada is the variant prepared with raspberry extract instead of pineapple.
Another twist is the tequila colada, in which tequila takes the place of rum.
To prepare a good piña colada it is important to never use packaged juice because it will not give the right consistency to the cocktail. In addition to the quality of the product, fresh pineapple extract (during blending) becomes soft and creamy. Do not even use the pulp because otherwise the cocktail will be stratified and it will not be possible to mix properly.