Pina Colada Recipe

Measure ingredients

Measure 2 oz light rum, 4 oz pineapple juice, 1.5 oz cream of coconut, and 0.5 oz fresh heavy cream. Use a jigger for accuracy.

Combine

Place the measured light rum, pineapple juice, cream of coconut, and heavy cream into a blender.

Add ice

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

Blend

Secure the blender lid and blend on high for 15–30 seconds until the mixture is smooth, frothy and evenly slushy with no large ice chunks. Stop and scrape down the sides once if needed, then pulse to finish.

Strain (optional)

If you want a very silky finish, pour the blended mixture through a fine strainer into a serving glass to remove any remaining ice shards. Otherwise pour directly.

Pour

Pour the blended Piña Colada into a chilled hurricane glass or large coupe, leaving a small gap at the top for garnish.

Garnish

Garnish with a pineapple wedge on the rim, place a maraschino cherry on top, and add a pineapple leaf or mint sprig for visual flair. Insert a straw.

Serve

Serve immediately while cold and slushy. Stir gently before sipping if separation occurs.