The Piña Colada is a creamy tropical rum cocktail combining light rum, pineapple juice, and cream of coconut, originally created in 1954 at the Caribe Hilton in San Juan. Its appeal lies in the perfect balance of rum warmth, bright pineapple, and rich coconut creaminess.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Combine ingredients with 2 cups of crushed ice in blender on high
Pour into chilled Collins glass.
Garnish with pineapple and
cherry and serve with a straw.
Piña Coladas are best served immediately after blending. Pre-mixed batches can be refrigerated for up to 4 hours but will separate; re-blend before serving.
blender · cocktail shaker (optional; if shaking instead of blending)
Yes. Substitute with coconut milk (use less—about 1 oz) or coconut cream diluted with water to avoid oversweetening. The texture will be thinner.
Traditionally, yes—blend all ingredients with 1 cup crushed ice until smooth and slushy. Some bars shake it instead for a lighter texture.
White or silver rum is ideal. Brands like Bacardi, Don Q, or Captain Morgan white work well; avoid aged or spiced rums that overpower the tropical flavors.
Use authentic cream of coconut (Coco López is standard), not coconut milk. Measure carefully—too much makes it cloyingly sweet; too little loses the signature richness.
Yes. Multiply ingredients and refrigerate the rum, juice, and coconut cream mixture separately. Blend in batches with fresh ice just before serving.
