Pina Colada Recipe

Prepare simple syrup (if using sugar instead of pre-made syrup)

If you don't have simple syrup ready and prefer to use sugar, combine equal parts granulated sugar and hot water (e.g., 1/4 cup sugar + 1/4 cup hot water). Stir until fully dissolved, cool to room temperature, and measure 1/2 oz for the cocktail. Skip this step if using ready-made simple syrup.

Add crushed ice to a blender until it reaches about 1 cup (adjust to desired thickness).

Pour in 2 oz Havana 3yo rum, 1 oz Malibu, 4 oz pineapple juice, 1.5 oz coconut milk, and 0.5 oz simple syrup (or dissolved sugar) over the ice in the blender.

Blend on high for 8–12 seconds (or until smooth and slightly frothy). The texture should be thick but pourable. If too thick, add 1–2 tablespoons (15–30 ml) of pineapple juice and pulse again; if too thin, add a small handful of ice and re-blend.

Taste and adjust sweetness: add up to 0.25 oz more simple syrup if you prefer sweeter, or a splash more pineapple juice if you'd like it brighter.

Pour the blended pina colada into a chilled hurricane glass or large coupe, leaving room for garnish.

Skewer a pineapple wedge and maraschino cherry on a cocktail pick and rest it on the rim of the glass.

Lightly dust the top with a pinch (about 1/4 tsp) of grated nutmeg or sprinkle a teaspoon of toasted shredded coconut for aroma and presentation (optional).

Serve immediately with a straw and an optional cocktail umbrella.