Pink Pineapple Piña Colada Cocktail
A playful, tropical spin on the classic piña colada—white rum, pineapple, and cream of coconut blended with a splash of pomegranate liqueur for a soft pink hue. Thick, creamy, and sunshine-ready.
Equipment
- Blender
- Measuring jigger
- Cocktail shaker (optional)
- Knife
- Cutting Board
- Hurricane or highball glass
- Straw
- Ice scoop or cup
Ingredients
- 2 oz White rum
- 3 oz Pineapple juice
- 2 oz Cream of coconut or coconut milk
- 1 oz Pomegranate liqueur
- 1 tsp Lime juice fresh
- 1 cup Crushed ice or ice cubes
- Pineapple wedge, maraschino cherry, or strawberries for garnish
- Edible glitter optional; a pinch for sparkle
Instructions
- Add white rum, pineapple juice, cream of coconut, pomegranate liqueur, and lime juice to a blender.
- Add crushed ice until the blender is about two-thirds full.
- Blend on high in short bursts until smooth and creamy; taste and adjust sweetness or tartness if needed.
- Pour into a chilled hurricane or highball glass.
- Garnish with a pineapple wedge, cherry, or strawberry; sprinkle a pinch of edible glitter if desired.
Notes
Swap white rum for coconut rum for extra coconut flavor, or add more pomegranate liqueur or a few strawberries for a deeper pink. For a mocktail, omit the rum and use coconut milk in place of cream of coconut for a lighter option.