Piña Colada Recipe

Chill glass

Place a hurricane glass or large chilled glass in the freezer while you mix the drink (5–10 minutes) or fill the glass with ice water to chill and discard before pouring.

If using toasted coconut, lightly toast coconut flakes in a dry skillet over medium heat, stirring, until golden (1–2 minutes). Let cool.

Cut a fresh pineapple wedge and halve a lime wedge for garnish. Set maraschino cherry aside.

Add the white rum, canned pineapple juice, cream of coconut, and crushed ice to a blender. If you want an extra flavored version (+$1), add 1 oz of mango purée or 1 oz strawberry purée here.

Blend on high until smooth and slushy, about 10–20 seconds depending on blender power. Check texture: it should be thick and pourable. If too thick, add 0.5 oz pineapple juice and pulse once or twice. If too thin, add a few ice cubes and re-blend briefly.

Taste and adjust: if you prefer it sweeter, add 0.25–0.5 oz additional cream of coconut and pulse to combine. If you'd like brighter acidity, squeeze in a half lime wedge and stir gently (optional).

Discard ice water from the chilled glass if used. Pour the blended Piña Colada into the chilled glass, leaving a little headspace for the dark rum float if using.

For a dark-rum float (optional): carefully pour 0.5 oz dark rum over the back of a spoon so it layers on top of the drink.

Garnish with the pineapple wedge and maraschino cherry on a pick. Sprinkle toasted coconut flakes over the top if using.

Serve immediately with a straw and a small spoon for scooping the slushy texture.