Piña Colada
A tropical and creamy cocktail that instantly transports you to a sunny beach. Made with rum, creamy coconut, and sweet pineapple, it's a delightful escape in a glass.
Combine ingredients
In a blender, combine 2 ounces (60 ml) white rum, 1.5 ounces (45 ml) cream of coconut, 1.5 ounces (45 ml) fresh pineapple juice, and 0.5 ounce (15 ml) fresh lime juice (if using). Add 1 serving of crushed ice.
💡 Tips:
- •Using frozen pineapple chunks instead of ice can enhance the flavor and thickness.
Blend until smooth
Blend on high speed until the mixture is completely smooth and has a thick, frosty consistency. If it's too thick, add a small splash of pineapple juice or water; if too thin, add a little more ice.
💡 Tips:
- •Ensure there are no ice chunks remaining for a truly smooth texture.
Pour into glass
Pour the blended Piña Colada into a chilled hurricane glass or large highball glass.
💡 Tips:
- •Chilling your glass beforehand will help keep the drink colder longer.
Garnish
Garnish generously with 1 pineapple wedge and 1 maraschino cherry. A small umbrella is also a classic addition for a tropical touch.
💡 Tips:
- •Fresh garnishes enhance the visual appeal and aroma.
- 💡For a less sweet Piña Colada, use unsweetened coconut milk instead of cream of coconut and adjust the pineapple juice.
- 💡To make it virgin, simply omit the rum.
- 💡A splash of dark rum floated on top can add a nice complexity and visual appeal.
- 💡Always use fresh pineapple juice for the best, most authentic flavor.
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