Piña Colada
A creamy, tropical rum drink of pineapple and coconut, blended until silky smooth.
Ingredients
- White rum, a good white rum50 ml
- Pineapple juice, freshly pressed50 ml
- Ice, crushed120 ml
- Coconut cream30 ml
- Lime juice, freshly squeezed lime juice10 ml
- Pineapple, to garnish (optional)1 wedge
- Cocktail cherry, to garnish (optional)1 piece
Method
- Put the glass in the freezer for 10 minutes so it is ice cold when you serve.
- Add the rum, pineapple juice, lime juice, crushed ice and cream of coconut to a blender.
- Blend on high for 30–60 seconds, until completely smooth and creamy.
- Taste and adjust: a little more pineapple juice for sweetness, or cream of coconut for body.
- Pour into the chilled glass and garnish with a pineapple wedge and a cocktail cherry.
About this drink
Piña colada means 'strained pineapple' in Spanish, and the drink as we know it was born at the Caribe Hilton in San Juan in the 1950s. The mix of rum, coconut and pineapple became Puerto Rico's national drink and a worldwide symbol of holiday cocktails. Use good pineapple juice and real cream of coconut: that is the difference between a cloying drink and one that tastes of sunshine.
Questions and answers
Should a Piña Colada be blended or shaken?
Blending with ice is the classic, best-loved method and gives the thick, slushy texture. Shaking gives a thinner, more fluid drink.
Which rum is best for a Piña Colada?
A light white rum lets the pineapple and coconut lead. A rich, dark rum pushes the drink towards molasses, which can still be good but is a different experience.
Are coconut cream and coconut milk the same in a Piña Colada?
No. Sweetened cream of coconut is richer and sweeter and gives the drink its signature body, while coconut milk is thinner and makes it watery. Coco López is the classic brand to look for.
