Pina Colada Recipe
A smooth classic, with Bacardi rum.
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Ingredients
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Cocktail Base
Ice & Garnish
Optional (for frozen version)
Method
Assemble Cocktail
Classic shaken (serves 1)
Add 2 oz light rum, 2 oz cream of coconut, 4 oz pineapple juice and 1 cup crushed ice to a cocktail shaker or Boston shaker. If you want a sweeter drink, add 0.5 oz simple syrup. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker feels cold and slightly frosted.
Frozen blended (serves 1)
For a frozen Pina Colada, place 2 oz light rum, 2 oz cream of coconut, 4 oz pineapple juice and 1 cup crushed ice into a blender. Optionally add 1 cup fresh or frozen pineapple chunks for more texture and flavor and 0.5 oz simple syrup if desired. Blend on high for 20–30 seconds until smooth and thick. Pause and scrape down the sides if needed to ensure even blending.
Taste and adjust: sample a small sip. If too thick, add 0.5 oz pineapple juice and pulse/blend again (for frozen) or add a splash in the shaker version and re-shake. If not sweet enough, add up to 0.5 oz simple syrup and repeat.
Serve & Garnish
Strain the shaken cocktail into a chilled hurricane glass or over fresh crushed ice in a tall glass. For the frozen version, pour the blended mixture directly into the glass.
Garnish with a pineapple wedge and a maraschino cherry on a cocktail pick. Optionally grate a small amount of fresh nutmeg over the top for a warm aromatic note.
Serve immediately with a straw and a small cocktail napkin.