Piña Colada
Ingredients
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- 2 ounces white rum
- 3 ounces pineapple juice
- 1 ounces cream of coconut
- 1 1/2 cups ice – crushed
- pineapple wedge – for garnish
- maraschino cherry – for garnish
Instructions
1. Chill a hurricane or poco grande glass in the freezer for 5 minutes while you prepare the drink.
2. Add white rum, pineapple juice, and cream of coconut to a blender.
3. Add the crushed ice on top of the liquids. Blend on high until smooth and thick, 15–25 seconds, with no large ice chunks remaining.
4. Pour into the chilled glass, doming the top if desired.
5. Garnish with a pineapple wedge and a maraschino cherry. Serve immediately with a straw.
The piña colada is a frosty, tropical cocktail that balances lush coconut sweetness with bright pineapple and a gentle backbone of rum. Blended with crushed ice, it pours into the glass as a creamy, velvety slush that stays light and refreshing rather than heavy. Its appeal lies in the clean triad of flavors—pineapple, coconut, and rum—finished with a sunny aroma and a playful garnish.
Created in Puerto Rico in the mid-20th century, the piña colada is widely associated with the Caribe Hilton in San Juan and bartender Ramón “Monchito” Marrero. It was proclaimed the island’s official drink in 1978 and quickly became an emblem of Caribbean hospitality. Cream of coconut, popularized in Puerto Rico, helped standardize the drink’s texture and sweetness, allowing the recipe to spread globally while remaining rooted in its island origins.