Method

Make Fruit Purée Layer

Prepare Purée

Choose either the strawberry purée or the peach purée. If using fresh fruit, hull (strawberries) or pit and slice (peaches). In a blender add the fruit and 1/2 to 1 teaspoon sugar (or to taste) and 1/2 teaspoon fresh lime juice. Puree until smooth. If too thick, add 1 teaspoon water to adjust. Strain through a fine mesh sieve if you prefer a silky texture. Measure 2 oz and set aside chilled.

For previously prepared or canned purée, stir to loosen and measure 2 oz. Keep chilled until ready to layer.

Blend Cocktail Base

Combine Base Ingredients

In a blender combine 2 oz Captain Morgan Spiced Rum, 4 oz pineapple purée, 1.5 oz coconut purée (or cream of coconut), 0.5 oz fresh lime juice and 0.5 oz fresh orange juice. Add 1 cup of shaved/crushed ice.

Blend

Blend on high until smooth and slushy, about 10–20 seconds depending on blender power. Check consistency: it should be drinkable but thick enough to hold a layer. If too thin, add 1/4–1/2 cup more shaved ice and pulse briefly; if too thick, add 1 tablespoon orange juice or pineapple purée and pulse.

Assemble & Serve

Fill Glass

Take a 16–20 oz hurricane or highball glass and fill it about two-thirds with shaved/crushed ice (approximately 1 cup). Pour or spoon the blended pina colada mixture over the ice, leaving room at the top for the fruit purée layer.

Layer Fruit Purée

Carefully spoon the 2 oz chilled strawberry or peach purée over the top of the pina colada so it forms a distinct layer. To achieve a layered effect, spoon slowly over the back of a spoon held just above the surface.

Garnish

Garnish with a pineapple wedge, a maraschino cherry, and an optional mint sprig. Insert a straw and serve immediately.

If preparing multiple drinks, prepare purée and pina colada base in batches and assemble individually to maintain texture.

Pitmaster's Pina Colada Recipe