pina_colada_cocktail

Pina Colada

This icy blender drink made with coconut, pineapple, and rum is a refreshing summertime classic. With the rum omitted, it's a perfect sweet treat for children.

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Ingredients

• 3 cups fresh pineapple chunks (from 1/2 pineapple), plus wedges and leaves, for serving
• 6 ounces (3/4 cup) gold or white rum
• 6 ounces (3/4 cup) cream of coconut, such as Coco Lopez
• 4 cups crushed ice

Directions

Cook's Notes

To make ahead, blend the pineapple with rum and cream of coconut and store in the refrigerator up to 1 day. Add ice and blend again just before serving.

4 Tips for Making the Perfect Pina Colada

• 3 mins
• Prep: 3 mins,
• Cook: 0 mins
• Yield: 1 Cocktail

Everyone has heard of the Piña Colada. It is that delicious, tempting rum, pineapple and coconut cocktail that was featured in the 1979 Rupert Holmes's Piña Colada song "Escape".

This is one of the most popular tropical cocktails and, even though you can buy a ready-to-drink Piña Colada mix, this fresh recipe makes a much better drink and it is actually very easy.

All you need are three common ingredients, a cocktail shaker, some ice and you got it!

This shaken Piña Colada is a more recent adaptation of the original Frozen Piña Colada from the 1950's. Both are excellent rum drinks and which you choose will simply depend on the mood you are in and whether you want to lug out the blender for a drink.

What You'll Need

• 2 ounces
• light rum
• 2 ounces
• pineapple juice
• 1 1/2 ounces
• cream of coconut
• Pineapple wedge for garnish
• Maraschino cherry for garnish

How to Make It

1. Pour the ingredients into a cocktail shaker filled with ice.
2. Shake well.
3. Strain into a chilled cocktail or collins glass.
4. Garnish with the pineapple wedge and maraschino cherry.

4 Tips for Making a Great Piña Colada

This Piña Colada recipe is very easy and, with a few smart choices, you can make the best Piña Colada you have ever tasted. Let's break it down.

Choose a Good Rum: The rum is the only liquor in the Piña Colada and it is important to make a wise choice before you pour.

This is a fantastic cocktail that is made even better if it begins with a good base.

Step beyond the likes of Bacardi and choose a white rum like Ron Matusalem or Mount Gay. If you want, spend more and don't forget about looking at the options from your local distillery. There are some fantastic rums offered by those small craft distilleries that are spectacular in cocktails like this.

Once you learn the taste of a great Piña Colada with white rum and all of these tips, start experimenting. You may want to go with an aged rum or try a flavored rum (either commercial or your own homemade infusion). The possibilities are endless, though I do it's best to get a taste of the original first so you have a foundation to play with.

The Best Pineapple Juice: The quality of your pineapple juice is going to make or break your Piña Colada. The best option is, of course, to use fresh pineapple juice. If you do not have a juicer, find the best option available at the store.

Dole has long been a favorite brand of pineapple juice. The small 6-8 ounce cans are perfect for mixing up a drink or two without opening an entire bottle.

If you do have a juicer, the Piña Colada is the perfect excuse to use it! Electric juicers make quick work of juicy fruits like pineapple and the freshness is unparalleled.

The average pineapple weighs 2-5 pounds and you can count on getting about 6 ounces of juice from each pound. That means that you can get anywhere from 12-30 ounces of fresh juice from a single pineapple.

Think about how many Piña Coladas you can make with that!

Cream of Coconut or Coconut Cream? The various coconut creams available can be confusing. There is coconut milk, coconut cream and cream of coconut. It is important to know the difference when you want to make a great Piña Colada.

• Coconut milk has become popular as an alternative to dairy milk though it is too runny for our purposes here. It would a good option in a blended Piña Colada, but not the shaken version.
• Coconut cream is sold separately and it can also be skimmed off the top of coconut milk (don't worry, the fat that forms on the milk is not a sign of spoilage). Coconut cream has less water in it than coconut milk and would be okay to use in this Piña Colada recipe.
• Cream of coconut is the best option for the Piña Colada! It is rich, thicker than the other options and has sugar added. We're mixing cocktails, so diet concerns are not a big deal in this case (remember, rum is made from sugar!).

Shake It Like You Mean It! The key to making a great Piña Colada in a cocktail shaker is to shake it like you mean it! Give this drink a good, hearty 15-20 second shake and allow all of the delicious ingredients to mix together and become one.

Shaken pineapple juice will naturally become foamy. When that thick cream of coconut is included in the mix, the drink should come out nice and creamy. Granted, it will not be as thick as the Frozen Piña Colada and the ice will add to the dilution, but it should have a nice luscious texture.

How Strong Is the Piña Colada?

This Piña Colada recipe is equal to the average cocktail. It is not the lightest drink, nor is it the strongest. If an 80 proof rum is used, then the alcohol content is a reasonable 13% ABV (26 proof).

Mastering the Piña Colada with Erick Castro

In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Erick Castro takes on the Piña Colada.

The Piña Colada—a drink consisting of rum, coconut, lime and pineapple juice—has for too long been considered a symbol of low-brow cocktail culture, says Erick Castro, the owner of San Diego’s Polite Provisions and co-founder of Simple Serve.

It’s likely because over the years, the proliferation of Piña Coladas made with poor quality rum and sour mix all but knocked the drink from its rightful place among the respected classics. “And it’s a shame,” he adds, “because it’s such a proud, beautiful cocktail.”

Like so many drinks that come with a storied past, the original Piña Colada recipe is hard to nail down. One theory pays tribute to Puerto Rican pirate Roberto Cofresí, who supposedly served his crew a cocktail of rum, pineapple juice and coconut to boost morale prior to his capture in 1825, at which point, his secret recipe was lost. A more convincing account of the modern Piña Colada recipe credits Ramón “Monchito” Marrero Perez for inventing the drink in 1954—or somewhere between ‘52 and ‘57 anyway—while tending bar at the Caribe Hilton in San Juan, Puerto Rico. Then, there’s the Ramón Portas Mingot story that reports he created the modern Piña Colada in 1963 at the Barrachina Restaurant in Old San Juan.

Related Recipe

Erick Castro's Piña Colada

Erick Castro incorporates four rums into his Piña Colada recipe, in a nod to tiki tradition.

In addition to its plethora of origin stories, the Piña Colada is likewise a drink with a long list of recipe variations—not unlike the Daiquiri. Castro has tried a variety of different rums, compared both fresh and canned pineapple juices and put a countless number of house-made coconut creams to the test. “You have to use Coco Lopez. Nothing I’ve found has the creaminess and texture,” he says, noting that it’s an essential part of his recipe, which gets added depth from a blend of four rums—a nod to tiki tradition.

“Tiki guys have figured out that blending rums is the way to go,” says Castro. “They’ve known that since the ‘30s and ‘40s.”

Erick Castro's Piña Colada

Four rums, including Plantation 3 Stars white rum, make up the base of Erick Castro's Piña Colada.

The drink gets a dose of funk from a measure of rhum agricole.

Castro shakes the drink with a half ounce of pebble ice to improve the cocktail's texture.

Finally, the drink is topped with an orange slice, a brandied cherry and a pineapple frond.

Though most people make their Piña Coladas with white rum alone, Castro uses it primarily as a base: “We use Plantation 3 Stars white rum because it keeps the rum blend in harmony,” he says. To that, he adds a measure of Smith & Cross Navy Strength, a Jamaican overproof rum: “It has a little funk and heat that let’s you know why you’re drinking rum in the first place.” From there, Plantation Original Dark, which has a molasses base, offers sweetness, and tames the final addition of Clément Rhum Agricole Première Canne or Neisson Rhum Agricole Blanc. That’s added “because we want something grassy for the mid-palate,” Castro explains.

Along with a half ounce of lime juice—“the fresher the better”—one and a half ounces of pineapple juice and one and a half ounces of Coco Lopez, Castro also adds a three-quarter ounce or so of pebble ice to the shaking tin. The unorthodox move, he says, provides a very controlled amount of dilution and better integrates the ingredients, which have varying degrees of viscosity, into a cohesive solution. From there, he shakes the drink until the pebble ice has melted (though a blender, he says, works, too).

Coupled with Castro’s infectious enthusiasm for this oft-maligned drink, it’s hard to think of it as anything but regal, especially when served in a pebble ice-filled Hurricane glass, and garnished elegantly with an orange slice, a brandied cherry and a pineapple frond.

Low brow, it is not. And that’s sort of the point. “I wish more people out there would give the Piña Colada another chance,” says Castro. “Because it’s every bit as dignified as the Tom Collins, the Old-Fashioned and the Manhattan.”

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Amy C. Collins

Amy C. Collins writes about wine on her blog, Pig&Vine, and explores art, music, food and the creative life through conversation with craftsman on the podcast Pig&Vine Radio. She lives in New Orleans, Louisiana.

I’m partial to the Painkiller, personally, but a proper Pina Colada is pretty great. At Half-Step in Austin, we have a frozen Rhum Agricole Colada to finish out the summer.

Pina Colada

Ingredients

• 1 1/2 cup ice
• 1/2 cup diced pineapple, frozen
• 2 ounces pineapple juice
• 2 ounces Coco Lopez coconut cream
• 1 1/2 ounces white rum
• 1 ounce dark rum
• Pineapple slices

Directions

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

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Frozen Piña Colada Recipe

• 5 mins
• Prep: 5 mins,
• Cook: 0 mins
• Yield: 1 serving

The piña colada is a very popular cocktail and one that you can serve blended or shaken. Either way, it's a great drink with the iconic flavor of pineapple and coconut backed by your favorite rum. In the world of tropical cocktails, it's one of the best and it's even better when you make it from scratch.

The recipe is incredibly simple, requiring just a few common ingredients. Toss it all in the blender, give it a good whirl, and you will have the freshest piña colada possible. After the first taste, you'll kick yourself for ever buying a piña colada mix.

Once you discover the wonder of a frozen piña colada, try the shaken version (it's even easier). You can also switch the rum out from brandy and enjoy a kappa colada. If you skip the booze altogether, you'll have yourself a coco colada. However you mix it up, this is one of the best drinks of summer.

What You'll Need

• 2 ounces
• white rum
• 3 ounces ​
• pineapple juice
• 1 1/2 ounces ​
• cream of coconut
• 1/4 ounce ​
• fresh lime juice
• 1 cup ice
• Maraschino cherry for garnish
• Pineapple wedge for garnish

How to Make It

1. Blend all the ingredients with ice until nice and smooth.
2. Pour into a chilled hurricane glass.
3. Garnish with a cherry and pineapple wedge. Pin the cherry to the pineapple with a cocktail skewer to create a garnish known as a "flag."

If you would like the drink to be thicker, add more ice. For a thinner drink use less ice or add more juice.

Choose Your Rum

The blended piña colada is thick, luscious, and filled with flavor.

Because of that, your choice of rum is not as critical here as it may be in other cocktails. Yet, as with any cocktail, the liquor you begin with is going to make a difference in the finished drink.

For the best piña colada, choose a decent white rum. Consider stepping away from the best-known brands and pick up one that's a little more obscure. There are many great options beyond Bacardi and the like. Give ones like Shellback or Flor de Caña a try and see what you think.

The great thing about exploring rum is that there are many reasonably priced options available. In most cases, you don't have to spend a fortune on rum to discover a new favorite.

If you want to add a hint of flavor, opt for a flavored rum. You can either make your own fruit infusions or buy one that's ready to go. Brands like Brinley and Cruzan make some fun flavors that can add a nice background to this cocktail.

Better Than a Piña Colada Mix?

It's incredibly easy to pick up one of the many bottled piña colada mixes available. Why would you want to hassle with this recipe when it's all right there in a single bottle? First of all, we hardly think that four ingredients are asking too much. Secondly, we have to go back to the old adage that fresh is best.

Many of the piña colada mixes you find at the liquor store leave a lot to be desired when it comes to flavor. They are often filled with artificial ingredients and preservatives to ensure they can sit on the shelf for months at a time (if not longer). Why subject yourself to that when it's just as easy to pick up a few inexpensive ingredients so you know what you're drinking?

By creating the drink from scratch you can choose your proportions and have more control over the taste. Maybe you want to throw some fresh chunks of pineapple into the blender or use a coconut rum and a little less cream.

With a recipe like this, you can make those choices and produce a better tasting, less expensive drink tailored to your personal taste. Besides, with a piña colada mix you're stuck with that one drink. If you buy cream of coconut and pineapple juice separately, a whole new list of cocktails is at your disposal.

The Story of the Piña Colada

The story goes that the piña colada was created in 1954 by Ramon "Monchito" Marrero Perez. At the time, he was a bartender at the Beachcomber Bar in the Caribe Hilton of San Juan, Puerto Rico. His intent was to capture the taste of the tropics in a glass and he did a wonderful job.

Over the following decades, the cocktail was enjoyed by Caribbean travelers who brought tales of it home. However, it was not until the release of Rupert Holmes' 1979 hit song, "Escape," that the drink soared in popularity. Don't recognize the title? It is also called, quite appropriately, "The Piña Colada Song." If you need a reminder of it, just stop by karaoke night and you're almost sure to hear it.

Coladas, colada drink recipes

Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice. Blend until smooth, and pour into a collins glass. Garnish with a slice of pineapple and a maraschino cherry, and serve.

Pour all ingredients into a highball glass. Stir vigorously, and serve.

Blend with 2 cups of ice until smooth. Pour into hurricane glass and garnish with pineapple wedge and banana slice.

Blend all ingredients together in a blender. Pour into a hurricane glass garnished with a slice of starfruit, and serve.

Pour the ingredients into a cocktail shaker with one cup of crushed ice. Shake well for 10-15 seconds. Pour into a pina colada glass, garnish with a pineapple spear, and serve.

Pour the rum, guava juice and coconut cream into a blender with one cup of crushed ice. Blend until smooth. Pour into a hurricane glass. Garnish with a kiwi wheel, a tropical edible flower or a pineapple flag, and serve.

Shake all ingredients with ice in a cocktail shaker. Strain into a collins glass 3/4 filled with ice, and serve.

Combine the amaretto, coconut milk and crushed pineapple with two cups of crushed ice in a blender. Blend on high for a short period and pour into a collins glass. Add a straw, and serve.

Pour the white rum, cream, passion-fruit juice and coconut syrup into a cocktail shaker half-filled with ice cubes. Shake well, and pour into a pina colada glass. Garnish with a pineapple chunk or a maraschino cherry, and serve.

Pour the spiced rum, peach schnapps, coconut cream and pineapple juice into a blender with two cups of crushed ice. Blend until slushy, pour into a hurricane glass, and serve.

Combine all ingredients in a highball glass. Shake well. Garnish with a flag (orange and cherry).

Piña Colada

Ingredients

• 2 ounces cream of coconut
• 2 ounces pineapple juice
• 1 1/2 ounces light rum
• 2 cups ice
• 1/2 ounce dark rum
• 1 piece fresh pineapple

Nutritional Information

• Calories 407
• Fat 9g
• Sat fat 9g
• Cholesterol 0mg
• Sodium 37mg
• Protein 1g
• Carbohydrate 39g
• Sugar 36g
• Fiber 0g
• Iron 0mg
• Calcium 18mg

How to Make It

Place the cream of coconut, pineapple juice, light rum, and ice in a blender. Pulse until smooth and combined, then pour into a glass.

Top with 1/2 ounce dark rum and garnish with a piece of fresh pineapple.

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Apprenez comment faire une Piña Colada, un cocktail qui sert d'emblème à Porto Rico. Il correspond exactement à l'image que se font la plupart des gens d'un cocktail : base de rhum et jus tropicaux. Buvez en fermant les yeux : vous êtes sur une plage de Porto Rico !

12 cl de jus d'ananas

3 cl de crème de coco (Jamais de lait de coco !)

Piña Colada On the Rocks & in a Pineapple

A pina colada on the rocks cocktail made from fresh muddled pineapple, cold pressed pineapple juice (or at least pineapple juice not from concentrate), and coconut cream. Not to sweet, deliciously creamy and tropical.

This is not your average Piña Colada. It is not made from a sugary mix nor from a can of concentrate. This is the real deal, people! Real juicy pineapple mixed with real creamy coconut and, of course, some Nectar of the Gods. The coconut cream is from a can, but you don’t really expect us to squeeze out some coconut cream for a cocktail do you? Maybe another day, but today is not that day…

I love the Urban Dictionaries definition for Rum:

Nectar of the gods. Made from sugar. Makes you smarter, better at everything, makes others seem more attractive.

With that raving endorsement, don’t you want some too?!

Debbie prefers white rum. I prefer the dark. Its all a matter of preference. White rum has a lighter flavor and its great for mixing with cocktails if you want to taste more of the fruit. Not everyone loves the flavor of rum… Dark rum has a deep dark flavor, like dark brown sugar, and it really stands out in pretty much anything you mix it with. Its even better when you sip it on the rocks… My two favorites (so far) are Mount Gay from Barbados and Appleton’s from Jamaica. Caribbean Rum is where its at!

You may have noticed that we chose to drink our piña colada on the rocks out of a pineapple. Well why not? Sometimes you have to just live in the moment and at that moment it was bright, sunny, and warm outside on my deck. We sat outside in that dazzling sunshine, faces turned to the light, sunglasses on, jackets off and channeled our summertime selves while we drank our piña colada, threw the ball for our puppies, and sent selfies to Mark and my sister Sam because they thought we were working hard on the blog and sent us selfies of them having a drink in the sun to make us jealous. Like we would let that sunny day pass without being in it for a while if at all possible. Do they even know us?!

Our piña colada on the rocks is made from fresh muddled pineapple, cold pressed pineapple juice, and coconut cream. If you cant find cold pressed juice, at least use the good pineapple juice that comes in a jar and is not from concentrate. Debbie and I usually don’t really like piña coladas just because they are too sweet and they don’t even taste like pineapple and coconut, they just taste sugary. This one has no added sugar at all. Its brilliant.

Kevin and I drank a few piña coladas in Curaco last December. The hotel we were at had a little hut on the beach that mixed up drinks for sunbathers and we took full advantage. Our last moments in Curacao were spent on the beach, soaking in as much sunshine as we could, and drinking a piña colada. They were the first ones that I liked in a long time, and even though they came from a mix in a carton, the ingredient list (yes I had to look!) was pineapple juice, coconut cream, and cane sugar. Basically. But it gave me the idea to try to make one at home with unprocessed ingredients.

Traditional piña coladas are made with blended ice but we made this one on the rocks instead. For one, then you don’t need a blender to whip one up, but also because we find that the blended ice actually waters down the juice and it doesn’t taste as good. So its not slushy, but it is light, frothy and amazingly fresh. We topped ours with toasted coconut. Debbie’s genius idea! So good. SO so good… Especially when you get to the bottom.

The best part is eating the bottom of the pineapple with the toasted coconut that has sunk with a spoon when your done 🙂

Our pina colada on the rocks and in a pineapple may have inspired you to have one of your own. And if that’s the case, I need to tell you the best way to carve out your pineapple for your cocktail. With a sharp knife you simply cut around the edge of the pineapple leaving about 1/2 an inch of flesh all the way around. Be careful not to cut all the way to the bottom! Then cut around the outside of the core as well. Next, cut all the way through the big circle that you cut out first both ways like you are making an X through the center of the pineapple. The inside flesh should scoop out pretty easily with a spoon then. Once that’s done only the core should be left and you can easily cut that out once all the fruit has been scooped out. Easy peasy.

Then you can use the scooped out fruit to make your cocktail! Your going to love this one!

Fresh Piña Colada Cocktail

A pina colada on the rocks cocktail made from fresh muddled pineapple, cold pressed pineapple juice, and coconut cream.

Prep Time 5 minutes

Calories 419 kcal

Author Julie & Debbie

Ingredients

• 2 oz light or dark rum (whichever you prefer)
• 1/2 cup fresh pineapple , chopping it small will help when you muddle it.
• 2 oz coconut cream
• 4 oz of fresh pineapple juice (cold pressed if you can find it)
• toasted coconut for garnish on top (optional)

Instructions

Recipe Notes

If you are filling a pineapple with this cocktail, you may have to double the recipe. Depending on how big your pineapple is.

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Hi There! We are Debbie and Julie, busy women who love to entertain with great food and cocktails. We believe that EVERYONE has the time to entertain, it just takes a plan. Let us show you how you can spend more time connecting with your family and friends and still impress the heck out of them with your food! Want to work with us? We'd love to hear from you! DISCOVER OUR PARTNERSHIP OPPORTUNITIES.

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Lokness @ The Missing Lokness says

Pina colada is no doubt my favorite cocktail! It is awesome that your version is made from with fresh pineapples. They look stunning! Can’t wait to try!

Julie and Debbie says

Thank you so much! Enjoy 🙂

Lisa L says

Great post – I will be making these this weekend! Also, I am looking at planning a trip to Curaçao and just was wondering what beach bar you were referring to?

Julie and Debbie says

Oh fun! You will love Curacao, I’m sure. The beach bar I was referring to was at our hotel, the Santa Barbara Beach & Golf Resort, however I don’t recommend staying there as it is quite far from town (about a 15 min drive) and there is not a whole lot to do there if you don’t golf. But if quiet is what your after, then its a gorgeous hotel. If you have more questions about Curacao, I would be happy to talk Curacao with you! Just send me an email.

Julianna says

OMG. this coktail is so good!I will make thoes every weekend. Thank you so much!

Julie & Debbie says

So happy to hear how much you like the cocktail, Julianna!

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Hi There! We are Julie and Debbie, busy women who love to entertain with great food and cocktails. We believe that EVERYONE has the time to entertain, it just takes a plan. Let us show you how you can spend more time connecting with your family and friends and still impress the heck out of them with your food!

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