Blueberry Piña Colada Recipe

Make or measure purée

If you don't have pre-made blueberry purée: place 1/3 cup fresh or thawed frozen blueberries and 1 teaspoon simple syrup (or 1/2 teaspoon sugar + splash water) into a blender or food processor. Purée until smooth, then strain through a fine mesh sieve if you prefer a silkier texture. Measure out 2 tablespoons for the cocktail and reserve remaining purée for another drink or garnish.

Lightly muddle 4 of the whole blueberries in the bottom of a shaker to release a little fresh juice and aroma. This adds texture and bright fresh blueberry flavor to the drink.

Into a cocktail shaker add the muddled blueberries and then pour: 2 tbsp (about 1 oz) Stolichnaya Blueberry Vodka, 1 tbsp (about 0.5 oz) Malibu coconut rum, 3 tbsp (about 1.5 oz) cream of coconut, 3 oz pineapple juice, 0.5 oz fresh lemon juice, and 2 tbsp blueberry purée.

Add 4–6 large ice cubes (or about 1 cup crushed ice if you prefer a slushier texture) to the shaker, secure the lid, and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Fill a chilled Collins glass or tiki glass with crushed ice (if not already in the shaker). Double-strain the shaken cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to catch blueberry solids and ice shards. If you prefer more texture, use a single strainer and leave some small bits in the drink.

Top the drink with a few whole blueberries and place a maraschino or fresh cherry on a pick. Garnish with a pineapple wedge and a sprig of fresh mint if desired.

Serve immediately with a straw. Before drinking, stir briefly to incorporate any layered purée that may have settled.