{"id":3601,"date":"2023-01-26T16:14:19","date_gmt":"2023-01-27T02:14:19","guid":{"rendered":"https:\/\/chefsdetahiti.pf\/pina-colada-moorea-painapo\/"},"modified":"2023-07-04T17:28:07","modified_gmt":"2023-07-05T03:28:07","slug":"pina-colada-moorea-painapo","status":"publish","type":"post","link":"https:\/\/chefsdetahiti.pf\/en\/pina-colada-moorea-painapo\/","title":{"rendered":"Pi\u00f1a Colada Moorea Painapo"},"content":{"rendered":"\n
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the pi\u00f1a colada<\/h1>\n

The Pina Colada is a famous tropical cocktail from Puerto Rico, created in the early 1950s by Ram\u00f3n Marrero, a bartender at the Caribe Hilton hotel in San Juan. He spent months experimenting with different combinations of ingredients to create a new cocktail that would represent the island. Pina Colada quickly became popular with tourists and locals alike, and in 1978 was declared Puerto Rico’s official cocktail. Since then, it has become a worldwide favorite, associated with tropical vacations and relaxation.<\/p>\n

In the following recipe, we’ve used freshly squeezed coconut milk and fresh pineapple juice from Moorea. A real treat!<\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\n \"Pina \n <\/div>\n \n \n <\/div>\n <\/div>\n
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ingredients for 2 people<\/h2>\n
    \n
  • \n
    8<\/span> cl local white rum<\/span> <\/div>\n<\/li>\n
  • 4 cl local amber rum<\/span><\/li>\n
  • \n
    24<\/span> cl Moorea pineapple juice<\/span> <\/div>\n<\/li>\n
  • \n
    8<\/span> cl fresh coconut milk<\/span> <\/div>\n<\/li>\n
  • A few mint leaves<\/li>\n<\/ul>\n

    equipment<\/h2>\n
    \n
      \n
    • 2 mugs <\/span><\/li>\n
    • 1 mixer<\/span><\/li>\n
    • Ice cubes<\/span><\/li>\n<\/ul>\n<\/div>\n

      preparation<\/h2>\n
        \n
      1. Pour the ingredients for the ice cubes into a blender and blend well to emulsify.<\/li>\n
      2. Pour into mugs. <\/li>\n
      3. Decorate with a piece of Moorea pineapple and a few mint leaves.<\/li>\n<\/ol>\n

        manuia ! <\/h3> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n","protected":false},"excerpt":{"rendered":"

        The Pina Colada is a famous tropical cocktail from Puerto Rico, created in the early 1950s by Ram\u00f3n Marrero, a bartender at the Caribe Hilton hotel in San Juan. He spent months experimenting with different combinations of ingredients to create a new cocktail that would represent the island.<\/p>\n","protected":false},"author":5,"featured_media":3292,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[95],"tags":[],"restaurant":[],"chef":[],"class_list":["post-3601","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cellars","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"aioseo_notices":[],"builder_content":"

        the pi\u00f1a colada<\/h1>

        The Pina Colada is a famous tropical cocktail from Puerto Rico, created in the early 1950s by Ram\u00f3n Marrero, a bartender at the Caribe Hilton hotel in San Juan. He spent months experimenting with different combinations of ingredients to create a new cocktail that would represent the island. Pina Colada quickly became popular with tourists and locals alike, and in 1978 was declared Puerto Rico's official cocktail. Since then, it has become a worldwide favorite, associated with tropical vacations and relaxation.<\/p>

        In the following recipe, we've used freshly squeezed coconut milk and fresh pineapple juice from Moorea. A real treat!<\/p>\n\"Pina\n

        ingredients for 2 people<\/h2>
        • 8 cl local white rum <\/li>
        • 4 cl local amber rum<\/li>
        • 24 cl Moorea pineapple juice <\/li>
        • 8 cl fresh coconut milk <\/li>
        • A few mint leaves<\/li> <\/ul>

          equipment<\/h2>\n
          • 2 mugs <\/li>
          • 1 mixer<\/li>
          • Ice cubes<\/li> <\/ul>\n

            preparation<\/h2>
            1. Pour the ingredients for the ice cubes into a blender and blend well to emulsify.<\/li>
            2. Pour into mugs. <\/li>
            3. Decorate with a piece of Moorea pineapple and a few mint leaves.<\/li> <\/ol>

              manuia ! <\/h3>","_links":{"self":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/3601","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/comments?post=3601"}],"version-history":[{"count":3,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/3601\/revisions"}],"predecessor-version":[{"id":3817,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/3601\/revisions\/3817"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media\/3292"}],"wp:attachment":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media?parent=3601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/categories?post=3601"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/tags?post=3601"},{"taxonomy":"restaurant","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/restaurant?post=3601"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/chef?post=3601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}