Pina Colada Recipe
White Rum, Coconut Cream, Pineapple Juice, Dark Rum Floater
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Ingredients
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Cocktail Base
Garnish & Floater
Method
Cocktail Base
Blend
Add the white rum, coconut cream, pineapple juice, fresh pineapple chunks, and crushed ice to a blender. Secure the lid.
Pulse once to break up the ice, then blend on high for 10–15 seconds until the mixture is smooth and slightly frothy but still thick. If too thick, add 1–2 tablespoons pineapple juice and blend briefly; if too thin, add a few more ice cubes and pulse.
Taste and adjust sweetness or creaminess: add up to 1/2 oz simple syrup if you prefer sweeter, or 1/4 oz more coconut cream if you want richer coconut flavor. Blend briefly to incorporate any additions.
Serve & Garnish
Pour the blended mixture into a chilled hurricane or highball glass, leaving about 1/2 inch (1 cm) at the top for the floater.
Slowly pour the dark rum over the back of a spoon held just above the surface of the drink so the rum floats on top, creating a dark-rum floater. Use 1/2 oz dark rum.
Garnish with a pineapple wedge and maraschino cherry on the rim, and tuck a pineapple leaf alongside if available.
Serve immediately with a straw and a long spoon. Optionally, stir to combine the floater before drinking if a uniform flavor is desired.