Frozen Piña Colada Recipe

Measure spirits and mixers

In a blender, add 2 oz Bacardi Spiced Rum and 1 oz light rum. Pour in 2 oz coconut cream, 3 oz pineapple juice, and 0.5 oz fresh lime juice.

Add ice and sweetener

Add approximately 2 cups crushed ice (or a comparable volume of ice cubes) to the blender. If you prefer a slightly sweeter drink or your pineapple juice is tart, add 0.5 oz simple syrup. Secure the lid.

Blend to smooth

Blend on high until the mixture is smooth and slushy—about 20–45 seconds depending on your blender and ice. Stop and scrape down the sides once if needed; the final texture should be thick but pourable.

Pour the frozen piña colada into a chilled hurricane glass or large coupe, filling to just below the rim.

Garnish with a pineapple wedge and a maraschino cherry on a cocktail pick. Add a lime wheel or wedge on the rim. If desired, sprinkle 1 tsp toasted coconut flakes over the top for aroma and crunch.

Serve immediately with a straw and a small cocktail spoon for scooping thick slush.