The Pina Colada is a creamy, tropical cocktail that originated in Puerto Rico and has since become a worldwide favorite. Combining the sweetness of pineapple, the richness of coconut cream, and the kick of rum, it’s the quintessential beach drink that instantly transports you to a tropical paradise.
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Blender
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Hurricane glass or tall glass
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Cocktail pick
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Straw
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Prepare the Glass:
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Chill the glass by filling it with ice water while you prepare the cocktail.
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Blend the Ingredients:
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In a blender, combine white rum, dark rum (if using), coconut cream, pineapple juice, and crushed ice.
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Blend on high until the mixture is smooth and creamy.
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Pour and Serve:
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Discard the ice water from the glass.
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Pour the blended mixture into the glass.
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Garnish:
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Garnish with a fresh pineapple slice, a maraschino cherry, and a pineapple leaf.
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Add a straw for easy sipping.
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Serve immediately to maintain the drink’s creamy, icy consistency.
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A classic Pina Colada is best served in a tall, curvy hurricane glass for a truly tropical vibe.
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Appetizers: Coconut shrimp, mango salsa with tortilla chips, or plantain chips.
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Main Course: Grilled mahi-mahi, jerk chicken, or pineapple-glazed pork.
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Dessert: Coconut flan, pineapple upside-down cake, or banana fritters.
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Virgin Pina Colada: Omit the rum and add a splash of coconut water for a refreshing, non-alcoholic version.
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Frozen Pina Colada: Add extra ice and blend until slushy for a more refreshing, icy texture.
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Spicy Pina Colada: Add a splash of jalapeño-infused rum or a pinch of cayenne for a spicy kick.
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Strawberry Pina Colada: Add fresh or frozen strawberries to the blender for a fruity twist.
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The Pina Colada was created in San Juan, Puerto Rico, in the 1950s and was officially declared the national drink of Puerto Rico in 1978.
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The name "Pina Colada" translates to "strained pineapple," referring to the freshly pressed and strained pineapple juice used in the original recipe.
Ingredients
Directions
-
Blender
-
Hurricane glass or tall glass
-
Cocktail pick
-
Straw
-
Prepare the Glass:
-
Chill the glass by filling it with ice water while you prepare the cocktail.
-
-
Blend the Ingredients:
-
In a blender, combine white rum, dark rum (if using), coconut cream, pineapple juice, and crushed ice.
-
Blend on high until the mixture is smooth and creamy.
-
-
Pour and Serve:
-
Discard the ice water from the glass.
-
Pour the blended mixture into the glass.
-
-
Garnish:
-
Garnish with a fresh pineapple slice, a maraschino cherry, and a pineapple leaf.
-
Add a straw for easy sipping.
-
-
Serve immediately to maintain the drink’s creamy, icy consistency.
-
A classic Pina Colada is best served in a tall, curvy hurricane glass for a truly tropical vibe.
-
Appetizers: Coconut shrimp, mango salsa with tortilla chips, or plantain chips.
-
Main Course: Grilled mahi-mahi, jerk chicken, or pineapple-glazed pork.
-
Dessert: Coconut flan, pineapple upside-down cake, or banana fritters.
-
Virgin Pina Colada: Omit the rum and add a splash of coconut water for a refreshing, non-alcoholic version.
-
Frozen Pina Colada: Add extra ice and blend until slushy for a more refreshing, icy texture.
-
Spicy Pina Colada: Add a splash of jalapeño-infused rum or a pinch of cayenne for a spicy kick.
-
Strawberry Pina Colada: Add fresh or frozen strawberries to the blender for a fruity twist.
-
The Pina Colada was created in San Juan, Puerto Rico, in the 1950s and was officially declared the national drink of Puerto Rico in 1978.
-
The name "Pina Colada" translates to "strained pineapple," referring to the freshly pressed and strained pineapple juice used in the original recipe.