Pina Colada Recipe

Prepare blender

Add 1.5 cups of ice to a blender. The ice should be cracked or cubed so the blender can produce a smooth, slushy texture.

Add liquids and fruit

Pour 2 oz white rum, 2 oz cream of coconut, 4 oz pineapple juice, and 0.5 oz fresh lime juice into the blender. Add 3 oz fresh pineapple chunks for extra body and flavor.

Blend

Secure the lid and blend on high for 20–30 seconds, or until the mixture is smooth and slushy with no large ice pieces. If too thick, add 0.5 oz pineapple juice and pulse again; if too thin, add a few more ice cubes and blend briefly.

Taste and adjust

Taste carefully. If you want it sweeter/creamier, add up to 0.5 oz more cream of coconut. If it needs more brightness, add another 0.25–0.5 oz lime juice and pulse once.

Serve

Pour the blended pina colada into a chilled hurricane or coupe glass, leaving a little headspace for a float if desired.

Garnish

Skewer a maraschino cherry and a pineapple wedge and place on the rim. Optionally sprinkle a light dusting (a pinch) of freshly grated nutmeg over the top. For a dark rum float, gently pour 0.25 oz dark rum over the back of a spoon onto the drink to create a layered float.

If using toasted coconut flakes, lightly toast 1 tablespoon coconut flakes in a dry skillet over medium heat until golden (about 2–3 minutes), watch closely to avoid burning. Allow to cool slightly and sprinkle on the drink or serve on the side.