Piña Colada Recipe

Prepare glass

Chill a hurricane or large stemmed glass by placing it in the freezer for 5–10 minutes or filling it with ice water while you build the drink.

Combine ingredients

In a blender add 1.5 cups crushed ice, 2 oz white rum, 1.5 oz cream of coconut, 4 oz pineapple juice, and 0.5 oz fresh lime juice. If you prefer a thicker, colder texture, add up to 0.5 cup additional ice.

Blend

Blend on high for 10–20 seconds until the mixture is smooth and slightly frothy but not soupy. Stop and scrape down the sides once if needed to fully incorporate the cream of coconut.

Taste and adjust

Taste a small amount. If too sweet, add 0.25–0.5 oz more lime juice. If too thin, add a small handful of ice and briefly re-blend.

Serve

Discard ice water from the chilled glass if used, then pour the blended Piña Colada into the glass, leaving room for garnish.

Skewer a pineapple wedge and maraschino cherry on a cocktail pick and rest it on the rim. Grate a light dusting of nutmeg over the top if using. Optionally, add a paper umbrella for classic presentation.