As the UK plunges into the gloom of January, with festive cheer a distant memory and bank balances feeling the strain, a surprising saviour is emerging from the cocktail shaker. The Piña Colada, a drink long dismissed by some as a bit 'naff', is staging a major comeback and is set to be the beverage of 2026.
From Package Holiday Staple to Modern Must-Have
The association with laminated holiday menus and cheesy resort vibes is being firmly shaken off. Bartenders and consultants across the country report a significant resurgence in orders for the creamy, pineapple-based cocktail. This revival is being driven by a potent mix of nostalgia and a deep-seated need for escape from the UK's bleak winter reality.
Gergö Murath, Founder of Punchbowl Consulting, confirms the trend. He tells us that the popularity of this 'escapist drink' can be directly linked to a public craving for 'a glimpse of relaxation, escape and tropical vibes'. The improved availability of high-quality ingredients like fresh pineapple juice and good coconut cream is also helping to elevate its status from guilty pleasure to a credible bar order.
A Toast to History: The Birth of the Piña Colada
The drink's origins are firmly rooted in the Caribbean. It is widely believed to have been created in Puerto Rico during the 1950s by bartender Ramón 'Monchito' Marrero. His innovation was to add the then-new product, Coco Lopez canned coconut cream, to an existing Cuban cocktail mix.
The name itself is a direct description: 'Piña' means pineapple in Spanish, and 'Colada' means strained. The classic recipe combines strained pineapple juice, rum, and lime. Its fame grew so much that it was officially declared the national drink of Puerto Rico in 1978.
Intriguingly, the cocktail has found an unlikely spiritual home in Northwich, near Manchester. The town hosts a dedicated Piña Colada festival each summer, which has seen record-breaking attendance. The connection was discovered when locals found out that Rupert Holmes, the composer of the iconic 'Escape (The Piña Colada Song)', was born there in 1947.
Reinventing a Classic: The Modern Piña Colada
While purists like Gergö Murath argue the original is 'incredible' as it is, many mixologists are putting contemporary spins on the formula. He notes that while the drink has suffered 'many, many crimes', creative bartenders are now deconstructing it or introducing unexpected ingredients to add complexity.
Popular chains like Be at One are leading the charge with inventive variations. Their menu now features a Colada Old Fashioned made with Campari and chocolate garnish, and an Absinthe Colada incorporating Malibu and Crème de Menthe.
For those wanting to experiment at home, Murath suggests simple upgrades: 'You can use bitters, a bit of citrus, salt, or a heavier rum than the classic Puerto Rican style. There are plenty of ways of making the Colada more exciting.'
How to Craft Your Own Escape
If the grey skies are getting too much, why not blend your own tropical getaway? Here are two recipes from expert Gergö Murath to try.
The Classic Piña Colada
- 60ml Puerto Rican rum (Don Q Gold recommended)
- 30ml Coco Lopez
- 30ml pressed pineapple juice
- 2 fresh pineapple chunks
Blend all ingredients with crushed ice. Garnish with a cherry, a pineapple wedge, and the essential cocktail umbrella.
An Updated, Complex Version
- 30ml Puerto Rican Rum
- 20ml Fino Sherry
- 10ml pot still Jamaican Rum
- 30ml Coco Lopez
- 30ml pressed pineapple juice
- 2 fresh pineapple chunks
- 3 dashes of saltwater solution (1 part salt to 4 parts water)
Again, blend with crushed ice and garnish as above. The added elements introduce a wonderful new depth to the familiar flavour profile.
So, as the holiday adverts continue to taunt us and the Jet 2 meme lingers, remember there's a simpler, more affordable route to a tropical state of mind. The Piña Colada is back, and it's ready to transport you.
