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Ingredients
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Base Spirits
Fruit & Sweeteners
Ice & Garnish
Method
Preparation
Chill glass (optional)
Place the serving glass in the freezer or fill with ice water while you build the drink so the finished cocktail stays cold longer.
Measure and add the white rum (3 oz) and mezcal (4.5 oz) to a blender. The mezcal gives a smoky backbone while the rum keeps the traditional Pina Colada character.
Add pineapple juice (6 oz), cream of coconut (3 oz), fresh lime juice (0.5 oz), and simple syrup (0.25 oz, optional) to the blender. The cream of coconut provides sweet, creamy texture; lime brightens the flavors; simple syrup can be used if you prefer sweeter.
Add crushed ice (about 3 cups) to the blender. Start with less if your blender is small — you can always add more to reach the right consistency.
Secure the blender lid and pulse briefly to break up large ice chunks, then blend on high for 20–40 seconds, or until the mixture is smooth and thick but still pourable. If too thin, add 1/2 cup more crushed ice and blend again; if too thick, add 0.5–1 oz pineapple juice.
Taste and adjust: if the drink is too smoky or boozy, add 0.5–1 oz pineapple juice; if not sweet enough, add 0.25–0.5 oz simple syrup and blend briefly to incorporate.
Remove the chilled glass from the freezer or empty the ice water. Pour the blended Pina Colada Frozen into the serving glass, leaving room for garnish.
Garnish with a pineapple wedge and a maraschino cherry on a pick. Optionally add a lime wheel on the rim for extra color and aroma.
Serve immediately with a straw and enjoy. Advise guests that this version is noticeably smoky from the mezcal; offer extra pineapple juice or simple syrup for those who want it sweeter or less smoky.