What higher approach to say good day to summer time than making a toast with the basic tropical drink — the pina colada.

Sunday, July 10, is Nationwide Pina Colada Day — so if you happen to like pina coladas (and getting caught within the rain), it is your day. 

The pina colada is claimed to have been created on the Caribe Hilton in Puerto Rico. 

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In 1954, lodge bartender Ramón “Monchito” Marrero spent three months experimenting with the components of rum, coconut cream and pineapple juice, in keeping with the resort web site. 

The icy beverage he concocted was served by Marrero for 35 years and have become the official drink of Puerto Rico in 1978. 

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This is the recipe for the basic pina colada from its birthplace — plus two extra twists on the well-known cocktail. 

Pina Colada from Caribe Hilton 

Substances 

2 oz. rum (signature recipe makes use of Don Q)

1 oz. coconut cream (signature recipe makes use of Coco Lopez model)

1 oz. heavy cream

6 oz. pineapple juice 

½ cup crushed ice

Instructions

Combine rum, cream of coconut, heavy cream and pineapple juice in a blender.

Add ice and blend for 15 seconds. 

Serve in a 12-oz. glass and garnish with contemporary pineapple and a cherry. 

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Chocolada from Chocobar Cortés, Bronx, N.Y. 

Have a good time Nationwide Pina Colada Day with this recipe from Chocobar Cortés within the Bronx, NY. 
(Chocobar Cortés)

Chocobar Cortés is the restaurant model of Chocolate Cortés, a 92-year-old family-owned Puerto Rican and Dominican chocolate manufacturing firm identified for its wealthy sizzling chocolate. 

Nearly each drink, dish and dessert at Chocobar Cortés makes use of chocolate as an ingredient.  

Substances

1 oz. coconut cream

1 oz. aged rum

6 oz. chocolate milk

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Instructions

Put all components in a blender with ice and mix. 

Pour right into a rocks glass and garnish with whipped cream and coconut flakes. 

Soursop Colada from The Hideaway at Hull Bay, St. Thomas, U.S.V.I. 

Do that recipe from the Virgin Islands for Nationwide Pina Colada Day. 
(The Hideaway at Hull Bay)

This new beachfront property in St. Thomas, USVI, has non-public lodging for as much as 36 friends. 

The soursop comes from the resort’s backyard. 

Substances

4 oz. lite rum 

4 oz. coconut cream  

6 oz. soursop juice 

2 handfuls of ice 

1 oz. lime juice 

Lime garnish 

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Instructions

First, seed the soursop (placing the cut-up fruit in a bowl is advisable when taking the seeds out; save all of the juice throughout this course of). Don’t embrace the pores and skin of the fruit. 

Mix the cut-up fruit, then ship it via a superb strainer — and you’ve got your soursop juice. 

Mix all components in a blender with ice and mix till clean. 

Serve with a lime wedge as garnish.