Piña Colada Recipe

Before you start

A piña colada is three things: rum, pineapple and sweetened cream of coconut. Everything else, from the lime squeeze to the cherry on top, is optional. Puerto Rico claims the drink, though which San Juan bar created it is disputed. What is not disputed is the texture people expect: thick, cold and creamy, with real pineapple flavor rather than artificial sweetness.

You can blend it with ice for the classic frozen version, or shake it hard and pour it over ice for a lighter, faster drink. Blended versions need a bit more sweetness because cold numbs the palate. In both cases, the quality of the pineapple juice and the cream of coconut matters more than the rum. A small squeeze of lime is not traditional, but it stops the drink from tasting heavy.

Ingredients

• 60 ml (2 oz) white or lightly aged rum — Puerto Rican style is traditional
• 90 ml (3 oz) pineapple juice — unsweetened
• 45 ml (1½ oz) cream of coconut — sweetened, stirred smooth
• 7 ml (¼ oz) fresh lime juice — optional
• 1 cup (about 150 g) ice cubes — for blending; or for shaking and serving
• 1 pineapple wedge and cocktail cherry — garnish

Method

1. Mix the cream of coconut in its can until smooth; the solids settle on top during storage.
2. For the blended version: add the rum, pineapple juice, cream of coconut, lime juice and 1 cup of ice to the blender.
3. Blend on high for 20 to 30 seconds, until completely smooth and thick enough to mound slightly on a spoon. If it is too thin, add a few more ice cubes and blend again.
4. For the shaken version: shake the same liquids with ice for 15 seconds, then strain over fresh ice in the glass.
5. Pour into the glass and garnish with a pineapple wedge and a cherry. Serve with a wide straw.

Tips for success

• Freeze pineapple chunks and use 1 cup of them instead of ice. The drink becomes thicker and more intensely flavored, not watered down.
• Chill your juice and glass ahead so the blender does not have to work as hard and the drink melts more slowly.
• For a party, blend in small batches. A full blender jar runs warm and loses its thickness.

Substitutions

Cream of coconut

Unsweetened coconut cream plus 20 ml simple syrup works; the drink will taste more of coconut and less of candy.

White rum

Aged or dark rum adds caramel and vanilla, which many prefer. A half-and-half blend is a good compromise.

Pineapple juice

Use 1 cup fresh or frozen pineapple chunks and 30 ml water for a thicker, fruit-forward drink.

Variations

Lava flow

Blend a handful of strawberries with 15 ml simple syrup, pour into the glass first, then add the piña colada on top for red streaks.

Dark rum float

Blend with white rum, then float 15 ml dark rum on top for a stronger, more aromatic finish.

Troubleshooting

It separated in the glass

Blended drinks separate as they warm. Serve immediately and use frozen fruit for a more stable texture.

It is icy and grainy

Blend longer, or use a high-speed blender. Crushing the ice first also helps.

It tastes bland

Cold mutes flavor. Add 10 ml more cream of coconut and the lime squeeze.

Storage

Serve immediately. Leftover blended mix can be frozen in a covered container for up to a few weeks and re-blended. Refrigerate opened cream of coconut and use it within about a week.

Safety notes

The 60 ml of 40% ABV rum equals about 1.4 U.S. standard drinks (one standard drink is about 14 g of pure alcohol). For adults of legal drinking age only. Never drink and drive.