Piña Colada recipe
Puerto Rico's national drink — rum, pineapple, and coconut paradise.
Method: Blend or Shake ·
Glass: Hurricane glass or Tiki mug ·
Time: 4 min ·
Difficulty: Intermediate ·
Family: Tiki & Tropical
Ingredients
- 2 oz White Rum (Bacardi Superior or Don Q Cristal)
- 2 oz Pineapple Juice (fresh preferred)
- 1.5 oz Coconut Cream (Coco López or homemade)
- 0.5 oz Fresh Lime Juice
How to make a Piña Colada
- Add rum, pineapple juice, coconut cream, and lime juice to a blender.
- Add 1 cup of crushed ice.
- Blend until smooth and creamy.
- Pour into a hurricane glass or Tiki mug.
- Garnish with a pineapple wedge, cherry, and a paper umbrella.
Garnish
Pineapple wedge, cherry, umbrella.
Pro tip
Coconut cream (Coco López) is NOT the same as coconut milk. Cream is thick, sweet, and rich. Milk is thin and watery. Using the wrong one will ruin the drink. Also, a splash of lime juice is the secret — it cuts through the sweetness and makes everything pop.
History of the Piña Colada
Created in 1954 by Ramón 'Monchito' Marrero at the Caribe Hilton in San Juan, Puerto Rico. He spent three months perfecting the recipe. It became Puerto Rico's national drink in 1978. The song 'Escape (The Piña Colada Song)' by Rupert Holmes made it a global icon in 1979.
Flavour profile
Coconut, Pineapple, Creamy, Tropical
Variations
- Painkiller — Use dark rum (Pusser's) and add orange juice
- Chi Chi — Replace rum with vodka
- Dirty Piña Colada — Use aged rum and add coffee liqueur
Practise making the Piña Colada in the free Virtual Bar game.