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Outside Barrachina in Old San Juan, Puerto Rico, a bronze plaque checks out: “The house where in 1963 the piña colada was developed by Don Ramon Portas Mingot.” In the years because Don Ramon’s discovery, the beverage has exploded in appeal: The dining establishment now serves around 2,200 piña coladas a day.

I stopped into Barrachina on a current visit to Puerto Rico. And, while undoubtedly touristy, the restaurant is the kind of place where everybody’s having an excellent time. Although a neighboring hotel, the Caribe Hilton, also declares it developed the piña colada, none of the customers surrounding me seemed to care. Most likely since Barrachina’s piña coladas are scrumptious– and, you understand, filled with rum.

Matt Scarano from Orlando, Florida, has actually never ever been a piña colada drinker, however made the trip to Barrachina after hearing recommendations from many individuals. He was glad he did. “I’m certainly more of a piña colada fan than I was five minutes ago,” he informed me.

Ruben Reyes, a Barrachina bartender from the Dominican Republic, stated 95 percent of customers purchase the signature drink. Lots of sing the song, too. “In three years, I’ve never become aware of anyone who does not like piña coladas,” said Reyes. “They’re rejuvenating, you can consume them in the early morning or the night, for meetings, anywhere.”

To Justin Ries, a Bostonian on getaway with his sweetheart, Nuria Cuadradas Jimenez, piña coladas don’t always scream “meetings,” but they do state “vacation, warm weather, beach, and relaxing.” And that’s the beauty of piña coladas: They immediately transport you somewhere tropical. With winter fast approaching, I asked Reyes how I could bring Barrachina’s piña coladas back with me.

How to Make Barrachina Piña Coladas in the house

Barrachina blends its base in giant slushy makers, resulting in the smooth, thick, wintry texture it’s well-known for. If you do not have a slushy machine (you pauper!), the next best alternative is an ice-cream maker. Failing those two, however, you can still make a darn great piña colada in a blender.

That is, if you follow Barrachina’s recipe.

  1. Mix for 30 to 40 seconds with 3/4-part water, then put the mixture in the freezer, stirring periodically until it accomplishes your wanted density. (If you wish to blend it with a scoop of ice instead, then avoid the water.)
  2. Pour the slushy mix on top, then embellish with a cocktail-umbrella-stabbed maraschino cherry and pineapple piece.

A Small Secret for the Finest Piña Coladas

Reyes said the 3rd step is their “little secret,” revealing: “If you put the rum first, it’s going to blend really great.” Because the rum is lighter than the slushy, he stated, some will increase to the top, blending completely as you consume it.

Who knows if that’s clinically accurate; all I can say is my piña colada was well-blended and didn’t taste strong at all (and it’s excellent I limited myself to one).

Jimenez could not taste the rum either, stating: “You can drink it like it’s juice … by the method, are you publishing the recipe?” (Ask, and Kitchn shall provide!) “I got ta state, it’s quite freaking great,” included Allison Acosta of Westchester, New York City, who was commemorating her 1 year anniversary with her husband, Marcos. “It is among the best piña coladas I have actually ever had. [Marcos] makes them in the house, but this is absolutely much better.” When Marcos objected that his piña coladas were actually respectable, Allison responded with a smile, an eye roll and a “Sure … how about we simply take Ruben [Reyes] house?”

Great point, Allison. While we all wish we could take Reyes home with us to make piña coladas year-round, the recipe above is a pretty decent alleviation reward.