Pina Colada Cocktail Recipe (with Easy Step-by-Step Video) 

Do you like Pina Coladas... What about getting lost in the Rain. The Pina Colada is without a doubt one of our favorite summertime drinks.

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Ready for a vacation in a glass? 🌴 The Piña Colada isn’t just a cocktail—it’s basically a tropical getaway that fits in your blender! Whether you’re poolside or just wish you were, this creamy coconut dream is about to transport you straight to Caribbean paradise. And no, you don’t need to get caught in the rain to enjoy one!

It’s definitely an indulgence, but hey, you’re worth it! Whether you’re on a beach or just dreaming of one, this creamy tropical delight never fails to bring the vacation vibes. 🍹

Pina colada cocktail

Pina Colada Cocktail

Recipe by Jedain Arron
5.0 from 1 vote

The Piña Colada is the national drink of Puerto Rico, combining rum, cream of coconut, and pineapple juice into a smooth, tropical blend. When properly made, it should be creamy yet refreshing, with the perfect balance of sweet coconut, tangy pineapple, and smooth rum, all served frozen to beat the tropical heat.

Course: Hurricane GlassCuisine: Modern Classic CocktailDifficulty: Intermediate
Servings

1

servings
Calories

300

kcal

Ingredients

  • 2 Ounces Appleton Estate White Rum

  • 1 Ounce Myers Dark Rum

  • 2 Ounces Coco Lopez cream of coconut

  • 1 Ounce Heavy cream

  • 3 Ounces Pineapple juice

  • 1 Dash Angostura bitters

  • 2 Cups Crushed ice

  • 1 Piece Pineapple leaf

  • 1 Piece Pineapple wedge

  • 1 Piece Maraschino cherry

Directions

  • Add both rums, cream of coconut, heavy cream, pineapple juice, and bitters to a blender.
  • Add crushed ice to the blender.
  • Blend on high speed for 15-20 seconds until smooth and creamy.
  • Pour into a Copa Grande glass or hurricane glass.
  • Garnish with fresh pineapple wedge, pineapple leaf, and maraschino cherry.
  • Serve immediately with a straw.

Equipment

Recipe Video

Notes

  • Pre-chill your pineapple juice for an extra-frosty drink.
  • Don’t over-blend, or your drink will become too watery.
  • Real cream of coconut (not coconut milk) is essential for authentic texture.
  • To be honest, any glass is the right glass for a pina colada, but if you want to be authentic, a 12-ounce specialty glass, like a Copa Grande Glass, will be your go-to.

Why I Like It

There’s something magical about that first sip of a perfectly blended Piña Colada on a hot beach day. The way the sweet coconut cream mingles with the tropical pineapple, all wrapped up in that frosty, slushy texture that instantly cools you down… it’s like summer in a glass!

Every time I drink one, I’m transported back to lazy afternoons by the ocean, toes in the sand, watching palm trees sway in the breeze. It’s more than just a cocktail.

Whether you’re actually oceanside or just dreaming about it, a Piña Colada has this amazing ability to make any moment feel like a beach vacation. Plus, who can resist that gorgeous layering of white and yellow, topped with a fresh pineapple wedge and cherry?.

The Best Ingredients For a Piña Colada

  • White Rum: Bacardi Superior ($18) is classic, but I prefer Appleton Estate White ($22) for extra depth. Don Q Cristal ($16) is the authentic Puerto Rican choice.
  • Dark Rum: Myers’s Dark Rum ($25) is traditional, but Goslings Black Seal ($20) adds amazing complexity.
  • Cream of Coconut: Coco Lopez is the ONLY way to go – it was literally created for this cocktail!
  • Pineapple Juice: Dole is good, but fresh-pressed is better. Never use from concentrate!
  • Heavy Cream: Any high-quality dairy cream works, but make sure it’s fresh.

A Brief History of the Piña Colada

Birth at Bryant’s
The Puerto Rican Pride While pirate Roberto Cofresi might have mixed up an early version in the 19th century, the modern Piña Colada was born in 1954 at the Caribe Hilton in San Juan, Puerto Rico. Bartender Ramón “Monchito” Marrero spent three months perfecting the recipe, and his hard work paid off – it became the official drink of Puerto Rico in 1978!

Evolution of the Recipe
The Game-Changing Ingredient The real breakthrough came with the invention of Coco Lopez cream of coconut in 1954. This product, specifically designed for cocktails, helped standardize the drink’s creamy texture and made it reproducible worldwide.

Midwest Pride
Pop Culture Icon 🎵 The drink shot to international fame with Rupert Holmes’ 1979 hit “Escape (The Piña Colada Song).” Despite being about a personal ad gone wrong, it forever linked the cocktail with tropical romance and adventure!

Final Thoughts

The Piña Colada is a tropical classic cocktail that proves sometimes the best things in life are the simplest. If anyone gives you grief about ordering a Piña Colada, just remember – if it’s good enough to be a national drink, it’s good enough for any occasion!

And yes, getting caught in the rain while drinking one is optional but encouraged!

Jedain crimson cocktail 2.
Written by Jedain Arron, Founder and writer

Hey there! 👋 I'm Jedain, a 30-something-year-old Cocktail enthusiast from Columbus, Ohio. I've fallen head over heels for the art of crafting cocktails, with a particular passion for anything whiskey-based. (Bourbon has captured my heart).

This blog documents my adventures in mixology (shakers, stirrers, and all). Follow along as I explore classic and contemporary cocktail recipes, share my favorite Bourbon discoveries, and chronicle my journey through the world of craft spirits and cocktail creation.

Nick eggert.
Edited by Nick Eggert, Editor

Nick is our staff editor and co-founder. He has a passion for writing, editing, and website development. His expertise lies in shaping content with precision and managing digital spaces with a keen eye for detail. When not working on the site, you can find him sipping Bourbon at the karaoke bar.

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