Pina Colada Recipe

1. Prepare blender

Chill a hurricane or large cocktail glass by filling it with ice and cold water; set aside while you mix the drink.

2. Combine ingredients

Discard the ice water from the glass. In a blender, add 1.5 cups ice, 0.5 cups fresh pineapple chunks, 4 oz pineapple juice, 1.5 oz cream of coconut, 2 oz white rum, and 0.25 oz fresh lime juice (if using).

3. Blend

Secure the blender lid and pulse 2–3 times to break up the fruit, then blend on high for 10–15 seconds until smooth and slightly frothy. The texture should be thick but pourable — add up to 1–2 tablespoons cold water or more pineapple juice if too thick.

4. Taste and adjust

Taste the mixture. If it needs more coconut sweetness, add 0.25 oz more cream of coconut. If it’s too sweet, add a splash more lime juice. Blend for 3–5 seconds after adjustments.

5. Serve

Pour the blended Pina Colada into the chilled glass. If using the dark rum float, gently pour 0.5 oz dark rum over the back of a spoon held just above the drink to create a dark-rum layer on top.

6. Skewer a maraschino cherry onto a pineapple wedge. Slide the pineapple wedge onto the rim of the glass and place the cherry on top. Optionally, add a short straw and a cocktail umbrella.