Piña Colada Recipe

Prepare fruit and measure

Cut a fresh pineapple wedge for garnish and measure ingredients. If using fresh pineapple for extra flavor, trim and cut enough to yield about 2 oz (roughly 2–3 small chunks).

Add 2 oz white rum, 1.5 oz cream of coconut, 4 oz pineapple juice and the fresh pineapple chunks (2 oz) to a blender.

Add approximately 1 cup of crushed ice to the blender. If you prefer a thicker, slushier Piña Colada, add an additional 1/2 cup crushed ice.

Secure the blender lid and blend on high for 30–45 seconds, or until the mixture is smooth and creamy with no large ice pieces. Taste and adjust: if too sweet, add 0.5 oz fresh lime juice; if too thin, add 1/2 oz more cream of coconut or another 1/4 cup ice and re-blend briefly.

Pour the blended Piña Colada into a chilled hurricane or highball glass, leaving a little room at the top if you plan to float dark rum.

For a classic finish, carefully float 0.25 oz dark rum on top by pouring it over the back of a spoon. This is optional but adds aroma and a nice visual stripe.

Garnish with the pineapple wedge and a maraschino cherry. If desired, grate a very small pinch (~0.1 tsp) of fresh nutmeg over the top for aroma.

Serve immediately with a straw and optional cocktail umbrella.

To make a non-alcoholic virgin Piña Colada, omit the rum and increase pineapple juice to 5 oz and cream of coconut to 2 oz. Adjust ice to reach desired thickness.