Pina Colada Recipe

Chill glass

Place a hurricane or large chilled glass in the freezer for 5–10 minutes to cool, or fill it with ice water while you prepare the cocktail.

If you don't have fresh pineapple juice, juice a ripe pineapple or use high-quality refrigerated pineapple juice. Measure ingredients and have crushed ice ready.

Add fresh pineapple chunks and white rum to a blender. Blend on high for 5–8 seconds to break up the fruit.

Add fresh pineapple juice, cream of coconut, lime juice, simple syrup (if using), and crushed ice to the blender.

Blend on high until smooth and slushy, about 10–20 seconds. Stop and scrape down the sides once if needed. The mixture should be thick but pourable.

Taste and adjust: if too sweet, add 0.25 fl oz fresh lime juice; if too strong, add 0.5 fl oz pineapple juice; if too thin, add a small handful more ice and re-blend briefly.

Discard ice water from the chilled glass if used. Pour the blended Piña Colada into the chilled hurricane glass.

Carefully float the dark rum on top by slowly pouring it over the back of a spoon held just above the drink (optional).

Garnish with a pineapple wedge, a maraschino cherry skewered on the rim, and a mint sprig if desired.

Serve immediately with a straw and a small cocktail spoon for scooping. Enjoy responsibly.