Pina Colada Recipe
Make Pina Colada Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Equipment
Method
Cocktail
Chill: If possible, chill the serving glass in the freezer for 10 minutes while you prep ingredients.
Measure and add to blender: Add 2 oz white rum, 4 oz fresh pineapple juice, 1.5 oz cream of coconut, 0.5 oz fresh lime juice, 3 oz pineapple chunks, and 0.25 oz simple syrup into the blender.
Add ice: Add about 1 cup crushed ice or a handful of ice cubes to the blender. For a thicker, slushier drink use more crushed ice; for a looser drink use less ice.
Blend
Blend on high for 10–20 seconds until the mixture is smooth and frothy with no large ice pieces remaining. Taste a small spoonful and adjust sweetness by adding up to an additional 0.25 oz simple syrup if needed.
Pour and float (optional): Pour the blended mixture into the chilled hurricane or highball glass. If using, slowly pour 0.5 oz dark rum over the back of a spoon held just above the drink to create a dark rum float.
Garnish
Garnish: Skewer a maraschino cherry and a pineapple wedge on a cocktail pick and rest on the rim. If desired, grate a small pinch of fresh nutmeg over the top for aroma.
Serve: Insert a straw, serve immediately while cold and slushy.
Equipment
Cleaning note: Rinse the blender thoroughly immediately after use to prevent coconut residue from hardening.