pina_colada_rezept_cocktail

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).

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.

Pina Colada Cocktail (Puerto Rican style)

• Display recipe in:

How to make:

BLEND all ingredients with one 12oz scoop ice & serve with straws.

Parasol, pineapple wedge & Luxardo Maraschino cherry

A wonderful creamy, fruity concoction that's not half as sticky as the world would have you believe. Too much ice will detract from the creaminess and kill the drink.

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BLEND ingredients with 12oz scoop of crushed ice. Pour into glass and serve with straws.

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BLEND all ingredients with a scoop of crushed ice and serve with straws.

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The World’s Best Pina Colada Recipe!

We are going to teach you to make the world’s best Pina Colada recipe! You can make this drink in larger batches for a party, or you can make them individually, one at a time. While this drink is most famous for being made as a blended beverage similar to a smoothie or slushie, it can also be made on the rocks, and we include that version at the bottom of the page. If you do wish to make a blended version, you will need a powerful blender to give you the smoothest pina colada possible.

The most common way to make a frozen piña colada recipe is with four simple ingredients: rum, pineapple juice, cream of coconut, and ice. To be clear, cream of coconut is different from coconut milk, and coconut milk cannot be used to replace the cream of coconut in this recipe. If you cannot find cream of coconut such as Coco Lopez (which is usually available in a can in the mixers section of your grocery store, or you can buy it by the can or in bulk at Amazon), you CAN make a decent version, but it is more time consuming and requires more steps. That version also appears below.

The best recipe for a pina colada is:

* 2 ½ to 3 ounces of rum

* 2 ounces Cream of Coconut

* 2 ounces Pineapple Juice

* Crushed ice (enough to fill the serving glass).

Pour all of the ingredients into the blender and blend thoroughly until smooth. Pour back into your serving glass, top off with a straw and a piece of pineapple if you like, and enjoy!

Things to note: All measurements in this Pina Colada recipe are in ounces. This refers to liquid ounces so you can use a shot glass to do all measuring. The ice does not need to be crushed, but if you use regular ice cubes, you will have to blend a LOT longer. You can use any type of rum you prefer, but the most commonly used is plain white rum (sometimes also called silver rum). To make the pina coladas in advance, you can simply multiply the recipe as many times as you like, and then pour the blended mixture into a pitcher or other container and freeze it. The alcohol will keep it from freezing solid, so you may get away with just stirring it and then serving it. If it does freeze a bit, you can either let it sit or pour it back into the blender and give it a very short blending.

For a top shelf Pina Colada recipe, you can freeze pineapple chunks and then use them in place of the pineapple juice and ice. This will give you an even sweeter drink, since the flavor of the coconut and pineapple won’t be diluted by the ice. Traditionally, the drink would be strained into a glass after blending—pina colada literally means “pineapple strained”, after all!

If you can’t find cream of coconut, you can adjust in the following way: add 2 ounces of coconut milk and 1 tablespoon of sugar. You will also need to throw in a little bit more ice, since the coconut milk is much thinner than the cream of coconut, so it will make a more watery drink. To compensate, just add some more ice. If you use regular coconut milk, you will have much better results than if you try to use nonfat coconut milk, which will make a very watery drink.

For an on-the-rocks version of a Pina Colada recipe, you simply leave out the blending. You can use crushed ice or ice cubes. Stir together the ingredients as listed above. You may wish to add a bit more pineapple juice so that the proportions would be 2 or 3 ounces of run, 2 ounces of cream of coconut, and 4 ounces of pineapple juice. Stir together and pour over ice! And one final note: to make a non-alcoholic Pina Colada recipe, simply follow any of these recipes, but leave out the rum! As with all of the preceding recipes, you will want to serve the drink in a hurricane glass or a Collins glass, and you can garnish with a slice of pineapple if you wish. Enjoy!

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.

How to Make a Piña Colada

That's right, you don't have to be on vacation to drink one.

The piña colada may not be an everyday drink (or something to drink too much of; there's a lot of sugar in them after all). But for those occasions when you're feeling festive—especially if that festivity should be accompanied by warm weather—the classic PC is tough to beat.

It's frosty, it's coconut-y—hell, there's a reason you ordered virgin versions of this drink as a kid. And while it may take a bit more effort to make than your basic cocktail, it's actually not all that difficult. All you need are the right ingredients and a good blender. And maybe some tropical island rhythms to guide you along the way.

BA's Best Piña Colada

Freezing fresh pineapple definitely makes the best impact flavor-wise in this piña colada recipe, but you can use 8 oz. frozen pineapple if you wish. This is part of BA's Best, a collection of our essential recipes.

Ingredients

Recipe Preparation

Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.

Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.

Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.

Do Ahead: Pineapple can be chopped 3 months ahead. Keep frozen.

Related Video

How to Make the Best Piña Colada

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Virgin Pina Colada recipe

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and the following drinks, with similar ingredients.

Piña Colada Jello Shots

Piña Colada Jello Shots turn a summer cocktail staple into fun shots perfect for any party!

It’s my birthday.

Yep. It is. Today I turn 32 and to celebrate I made you all shots!

Because I love you and I want you to be happy and enjoy the party!!

I love coconut and piña coladas are always a good idea during the summer. Sit out by the pool, sip on a cold drink your fabulous and amazing bartender husband made for you, and give doing anything productive the finger. It’s bliss! These shots are all of that in one little bite of boozy fun. Make a pan, put ’em out, and watch them disappear at your party! Oh, and if you’re not into cherries, that’s cool. Just leave them out, no biggie.

I totally thought I had bought cherries with stems, but apparently not. No extra presentation points today, but then again there’s nothing leftover when you pop your shot. Oh!! And make sure you rinse and dry the cherries! You don’t want a bleeder!! Looking for more inspiration? Try one of these unique jello shots!

Piña Colada Jello Shots

Piña Colada Jello Shots turn a summer cocktail staple into fun shots perfect for any party!

Ingredients

• 1 tablespoon (1 envelope) unflavored gelatin powder
• 1/4 cup cold water
• 1/2 cup boiling water
• 1/4 cup sugar
• 1/4 cup pineapple juice
• 2 tablespoons Coco Real cream of coconut
• 1/2 cup white rum or coconut rum
• 15 maraschino cherries, rinsed and dried

Instructions

1. In a small mixing bowl, sprinkle the gelatin powder over ¼ cup water, and allow the powder to soak in for 2 minutes.
2. While whisking, pour the boiling water into the gelatin and stir until the gelatin is dissolved. Add the sugar, and whisk until dissolved.
3. Add the pineapple juice, cream of coconut, and rum. Whisk to combine.
4. Pour into a 6-inch by 9-inch dish (or clear plastic cups or mini jello molds). Refrigerate for 1 hour until jello had thickened.
5. Place cherries evenly in 3 lines in the jello. Refrigerate until completely set, about 3-4 hours.

1. Dip the bottom of the dish (or mold) into warm water for 10 to 15 seconds. Run a sharp knife through the jello, parallel to the cherry lines, to create 3 strips of jello. Cut each strip into even squares. (If you have fondant cutters or any other mini shape cutter, you could use those instead of cutting squares.) Use a small offset spatula to lift the jello out of the pan.
2. Refrigerate until ready to serve.

Recipe Notes

Did you make this recipe?

Jamie @ Love Bakes Good Cakes says

Happy Birthday, Julie!! These jello shots are a great way to celebrate! Wishing you all the best this year!!

Oh my gosh Julie these look fantastic!! And here’s to a Happy Birthday.

Happy Birthday. These look delish! Pinned 🙂 Hope you have a fantastic day.