Cocktail· Light
Piña Colada
The Piña Colada is a blended cocktail of light rum, fresh pineapple juice, coconut cream, and fresh lime juice, served in a hurricane glass with a pineapple wedge and a maraschino cherry. It was created in 1954 by bartender Ramón Marrero at the Caribe Hilton in San Juan, Puerto Rico. The lime is the trick most home recipes miss; without it, the drink reads cloyingly sweet.
Ingredients
- 2 oz light rum
- 2 oz fresh pineapple juice
- 2 oz coconut cream (Coco López or similar)
- 0.5 oz fresh lime juice
- 1 cup crushed ice
Method
- Combine rum, pineapple juice, coconut cream, lime juice, and crushed ice in a blender.
- Blend on high until smooth, about 20 seconds.
- Pour into a chilled hurricane glass or large coupe.
- Garnish with a pineapple wedge with the frond intact and a maraschino cherry.
Garnish
Pineapple wedge with frond and maraschino cherry
Pro tip
Fresh pineapple juice and a half-ounce of fresh lime are what separate this from a beach-bar slushie; the lime cuts the coconut sweetness so the drink reads tropical, not cloying.
From the bar
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