Classic Piña Colada Cocktail Recipe
This tropical cocktail combines rum, coconut cream, and pineapple juice to create a smooth, creamy drink. The recipe takes about 5 minutes to prepare and yields one serving.
Equipment
- High-speed blender
- Measuring cups and spoons
- Hurricane glass or tall cocktail glass
- Ice scoop
- Knife and cutting board
- Fine mesh strainer (optional)
Ingredients
- 2 oz white rum
- 2 oz cream of coconut
- 2 oz pineapple juice
- 1 cup crushed ice
- Fresh pineapple wedge and maraschino cherry for garnish
Optional ingredients:
- 1 oz dark rum float
- 1/2 oz fresh lime juice
Instructions
- Add crushed ice to the blender.
- Pour in the white rum, cream of coconut, and pineapple juice.
- Blend on high speed for 20-30 seconds until smooth and frothy.
- Pour into a hurricane glass.
- Garnish with a fresh pineapple wedge and maraschino cherry.
- For dark rum float: Pour dark rum slowly over the back of a spoon onto the finished drink.
Notes
Store cream of coconut in the refrigerator after opening. It stays fresh for up to 6 months.
For best results, use fresh pineapple juice instead of canned.
Frozen pineapple chunks can replace some of the ice for a stronger pineapple flavor.
The drink should be thick enough to hold the garnish. If too thin, add more ice and blend again.