Pina Colada Recipe
Rum, Coconut, and Pineapple blended to tropical perfection.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare blender
Add 1.5 cups crushed ice to a blender. This amount gives a thick, slushy texture; adjust up to 2 cups for a thicker drink or reduce to 1 cup for a looser pour.
- 2
Add liquids and fruit
Pour in 2 oz white rum, 1.5 oz cream of coconut, 3 oz pineapple juice, and 0.5 oz fresh lime juice into the blender. Add 1 cup fresh pineapple chunks to boost natural pineapple flavor and body.
- 3
Blend
Secure the lid and blend on medium-high for 20–30 seconds, or until the mixture is smooth and has a thick, slushy consistency. Stop and scrape down the sides once if needed, then pulse 2–3 times to incorporate.
- 4
Check texture & taste
Pause and taste a small spoonful. If too sweet, add 0.25 oz additional lime juice and pulse briefly. If too thin, add 0.25–0.5 cup more crushed ice and blend for 10 seconds. If too coconut-forward, add 0.5 oz more pineapple juice.
- 5
Serve
Pour the blended Pina Colada into a chilled hurricane or highball glass, filling to the top. Give the glass a gentle swirl to level the top.
Garnish
- 6
Skewer 1 maraschino cherry onto a toothpick and perch it on the rim with a pineapple wedge. Optionally grate a light dusting (about 0.1 tsp) of fresh nutmeg over the top for aroma.