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Piña Colada

Liquor.com has been serving drinks enthusiasts and industry professionals since 2009. Our writers are some of the most respected in the industry, and our recipes are contributed by bartenders who form a veritable "Who's Who" of the cocktail world.

The Piña Colada has a bit of a bad rap among cocktail connoisseurs. For years, this now-classic drink was the poster child of the blender boom, a symbol of poolside bars and booze cruises. But the tropical cocktail—a mix of rum, coconut, pineapple and lime juices—dates to the 1950s and has been satisfying vacationers and Tiki aficionados since.

As the story goes, the Piña Colada debuted in 1954, when it was first mixed by Ramon "Monchito" Marrero, the head barman at the Caribe Hilton in Old San Juan, Puerto Rico. Perez had blended up a winner, and the tropical drink enjoyed its place in the sun for decades, finding its way to American shores and faraway isles. However, the quality took a nose dive around the 1970s when barkeeps began making Piña Coladas with cheap, bottled mixers and serving them in comically large glasses.

Fortunately, the drink has enjoyed a renaissance in recent years, as craft-focused bartenders reclaimed the original recipe, once again focusing on solid ingredients and proper proportions. Some also opted to sub shaker tins for the traditional blender, creating a lighter, less-icy cocktail.

This recipe follows that tack, silencing the blender blades and employing a nice, sturdy shake. This technique keeps the cocktail from becoming overly diluted, and serving it over pebble ice ensures a cold drink.

The new-wave Piña Colada will make you forget about the bad examples served on Bourbon Street and at all-inclusive resorts. This Colada is sweet, but balanced, with crisp rum and tart fruit complementing the rich coconut. Whether you’re on vacation or just making drinks at home, don’t neglect the Piña Colada. Put one of these in everyone’s hand, and good times are imminent.

Liquor.com / Tim Nusog

Ingredients

2 ounces light rum

1 1/2 ounces cream of coconut

1 1/2 ounces pineapple juice

1/2 ounce lime juice , freshly squeezed

Garnish: pineapple wedge

Garnish: pineapple leaf

Add the rum, cream of coconut and pineapple and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds.

Strain into a chilled Hurricane glass over pebble ice.

Garnish with a pineapple wedge and pineapple leaf.

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Mocka Jumbies and Rum...

While patrolling a narrow cobblestone street in old San Juan, Puerto Rico I uncover the first bit of evidence that all is not what it seems.  

Up to now my wife and I have been making like tourists in this colonial gem but when we turn on to Calle de la Fortaleza I leap into (metaphorically, at least) action, motivated by my observation of a marble plaque affixed to a wall outside the Barrachina restaurant claiming that Don Ramon Portas Mingot invented the Piña Colada on this very spot in 1953.

I have been hitherto fore led to understand that this delectable drink was invented at the Caribe Hilton down the street. Something’s wrong somewhere.

Whether tawdry tale, sordid saga or mere misunderstanding, I determine to get to the bottom of this, if I have to sample this cocktail in every bar from Fajardo to Aguadilla.  

Such is my commitment to you, Faithful Reader. I will unravel the Great Piña Colada brouhaha.

Two days later I begin my investigation in earnest. With my wife and our friends Bob and Becca along to avoid suspicion, I proceed immediately to Barrachina’s .

At a courtyard surrounded by wrought iron a crowd lines up to order a drink comprised of coconut cream, pineapple, rum and crushed ice. They’ve supposedly been doing it for nigh on half a century.

Upstairs in an elegant arched dining room, staff seems determined to distract me from my investigation. They regale me with cream-colored ice concoctions served in sundae glasses replete with maraschino cherry and pineapple wedge garnishes, decorated by whimsical rainbow-colored paper umbrellas.   One, two. I lose count.

They further seek to deceive with an offering of seafood paella (almost as famous as Barrachina’s Piña Coladas) followed by a floor show featuring beautiful women in swirling emerald skirts, the heart-thumping rat-a-tat-tat of Flamenco rhythms hampering my concentration.

Needless to say, I draw no closer to a verdict. Needless to say, I may in fact have to investigate further at this humble establishment with ambiance that could hold its own in seventeenth-century Madrid.

I determine to avoid further distraction next day when my enquiries take me to the Caribe Hilton’s Barelito bar.

Here at the Caribe Hilton they have affixed, on plastic panels, a compelling body of evidence:   a drink recipe, a copy of some sort of proclamation (real or counterfeit?), a claim about the origins of the Piña Colada. Supposedly Ramon Marrero invented it here in 1954.

A white marble bar adjacent to glass walls reclines under a surreal sculpture mobile suspended from a sky-reaching ceiling decorated with freeform shapes reminiscent of the waves that lash the nearby shore in full view of the bar itself. Tables and chairs are strategically placed through this airy room, punctuated by great pots sprouting greenery.

Agreeable these surroundings may be, I will not be distracted. I plunk myself down at the bar and fix a steely gaze on the bartender, a pleasant woman named Diane.

“I’d like to ask you a few questions.”

She scans the bar nervously.

“First, could I get a round of Piña Coladas?”  

Her relief is palpable, though I am not finished with her yet.   When she brings the drinks I sip mine meditatively, pondering what we know and what we don’t know.

In spite of a veritable web of deceit and prevarication, some Piña Colada facts are unassailable:

• Exhibit A: Given the English name for the drink (very loosely translated as “smushed pineapple), its inventor wisely went with the original Spanish and infinitely more palatable “Piña Colada” (replete with that voluptuous accent over the “n”.)
• Exhibit B: Whoever claims mixological honors, there seems to be consensus that the drink was devised with the goal of evoking the flavors and allure of Puerto Rico – a concoction as appetizing as the island itself. No mere coincidence that in 1978 the Piña Colada was officially declared the island’s national drink.
• Exhibit C: In addition to that singular honor, Piña Coladas are sufficiently iconic that they have their own special day. (Don’t forget to mark July 10 – National Piña Colada Day – on your calendar.)
• Exhibit D: After sampling the Caribe Hilton version, Hollywood celebrity Joan Crawford declared it “better than slapping Bette Davis in the face.”

But confusion still abounds.

Christopher Klein reports on History.com that another bartender at the Caribe, Ricardo Gracia, claims he invented the drink in 1954 .  

Wikipedia further muddies the waters with a claim that a local pirate came up with the original recipe in the 19th century .

Whether it’s the reams of conflicting testimony or the influence of that second Piña Colada, my mind whirls in discombobulation.

Then the breakthrough.

“Way I heard it,” says Diane, “both places deserve credit.”

“You mean -?”

“Yes,” she says, “ he supposedly worked part-time here and part-time at Barrachina .”

Mystery solved, though questions remain, one of which still haunts me, a question I pose to Diane in a voice cold and sharp as a conquistador’s sword.  

“Please ma’am, could I have another?”

Mixological Notes Should you seek other Puerto Rico attractions in addition to the best Piña Coladas in the Caribbean, go to www.discoverpuertorico.com

So…  What’s in a Pina Colada?

Caribe hilton’s piña colada recipe.

2 ounces rum 1 ounce cream of coconut 1 ounce heavy cream 6 ounces fresh pineapple juice ½ cup crushed ice

Mix rum, cream of coconut, heavy cream and pineapple in a blender. Add ice and blend further for 15-20 seconds. Serve with pineapple wedge and maraschino cherry for garnish.

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The way I learned to make a Pina Colada many years ago, while living on Tortola. A local bartender told me the secret ingredient was a splash of Galliano (As odd as that seems) and don’t for get to add nutmeg on top. I’ve been enjoying them that way for years, give it a try, you might like it too!

That’s a good idea… Nutmeg definitely makes the PainKiller…

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The Pina Colada is more than the subject of a 70s hit song. Puerto Rico’s national drink is also a frothy, fruity cocktail that’s surprisingly simple to make at home either with or without a blender. We go the blender-free route in this easy Pina Colada recipe and it’s a winner.

It’s impossible for us to discuss our Pina Colada recipe without breaking into song.

Rupert Holmes’ Escape burnt into our memories long before we were legally able to drink the milky rum libation or even think about making love at midnight in the dunes on the cape. Dating back to 1979, it’s a catchy yacht rock tune that’s passed the test of time with flying colors.

We suspect you’re in the same beachside boat if you’re a Gen X’er too. If not, once you listen to Holmes’ Escape (also known as the ‘ Pina Colada Song ‘), you won’t be able to liberate the tune from your ears either.

However, the best approach is to craft a Pina Colada cocktail at home and drink it with Escape blasting in the background. Not only will your taste buds sing with happiness, but you’ll feel like you’re on a sunny Caribbean beach regardless of the actual location and season.

What Is The Pina Colada?

Although piña colada literally translates to strained pineapple , the Pina Colada that we all know and love is something more. A lot more.

The Pina Colada is a classic rum cocktail that’s crafted with rum, cream of coconut, pineapple juice and lime juice. It’s a tropical drink that’s both frothy and fruity. And, depending on the bartender, the Pina Colada can be crafted with either a blender or a shaker.

History Of The Pina Colada Cocktail

The Pina Colada seems like it should have been created at a tropical beach resort and that’s exactly where it was born. Puerto Rican barman Ramon Marrero blended the original Pina Colada with five ingredients (rum, coconut cream, heavy cream, fresh pineapple juice and crushed ice) more than a half-century ago.

Marrero didn’t just craft the world’s first Pina Colada at the Caribe Hilton in sunny San Jose in 1954. He also crafted a cocktail legend – a status that was legitimized in 1978 when the Piña Colada was designated Puerto Rico’s official drink.

Ingredients

While Marrero included both coconut cream and heavy cream in his original Pina Colada recipe, we include the following ingredients in our Pina Colada recipe:

Cream of Coconut

• Pineapple Juice
• Pineapple Wedge (garnish)
• Maraschino Cherry (garnish)

White rum is the only liquor in our Pina Colada recipe.

We like to use Bacardi Carta Blanca rum since that’s what we typically have in our liquor cabinet. As a bonus, the popular rum, which has a 37.5% ABV, is distilled in Puerto Rico.

Discover our favorite rum cocktails .

You may be tempted to use a can of coconut cream instead of cream of coconut. Don’t do it! Despite the similar names, the two liquids are not the same.

The easiest option is to buy a can of Coco Lopez cream of coconut from your local market. Another option is to make cream of coconut at home with just three ingredients – coconut milk, granulated sugar and salt. We used this easy cream of coconut recipe and will probably use it again.

Warning Freshly made cream of coconut is so delicious that you’ll want to lick the spoon if you whip up a batch at home.

How To Craft A Pina Colada Cocktail

Unlike Marrero’s original recipe, our recipe doesn’t require a blender. We experimented with Pina Colada recipes using our blender. However, it turns out that we prefer a simpler approach using the basic bar tools.

The first step is to measure the three liquids with a jigger. We use a Japanese jigger for the this and other recipes to get accurate, clean pours.

Buy a Japanese jigger from Amazon if you need a jigger or want an inexpensive upgrade.

Immediately pour each liquid directly into a shaker. We use a Boston shaker for this and other recipes since it doesn’t leak and is easy to clean.

Add ice and shake until the liquids are combined and chilled. This step should take about 20 seconds.

Strain the shaken drink into a glass of your choice. We like to use a lowball glass but you may want to use a Hurricane glass or Poco Grande glass instead.

We also like to drink our Pina Colada on the rocks. However, you can opt for crushed ice or no ice instead.

Garnish with a pineapple wedge and a maraschino cherry or two.

Adding a cocktail umbrella isn’t required. However, adding one provides a tropical touch that completes the drink.

Alternatives

Hopefully, you will love our Pina Colada recipe just the way it is. Either way, feel free to make it your own using one of the following variations:

• Use a blender to craft a frozen Pina Colada.
• Top the cocktail with a rum float for an extra kick.
• Replace the white rum with aged rum, gold rum, dark rum or Malibu rum.
• Completely leave out rum to craft a Virgin Pina Colada.
• Craft a Coquito instead. It’s another creamy cocktail with Puerto Rican roots.

Discover 10 essential bar tools for the home mixologist.

Frequently Asked Questions

A Pina Colada is classic rum cocktail that’s crafted with rum, cream of coconut, pineapple juice and lime juice

The Pina Colada was invented in Puerto Rico.

White Rum, Cream of Coconut, Lime Juice, Pineapple Juice, Pineapple Wedge (garnish), Maraschino Cherry (garnish) and Ice Cubes

The Pina Colada cocktail is shaken unless it’s blended.

Drinking any cocktail in excess will cause intoxication. The Pina Colada is no exception to this rule.

Although a proper Pina Colada is crafted with natural ingredients, it’s a stretch to call it healthy considering the cocktail’s high levels of both sugar and saturated fat.

Did you craft this cocktail? If so, please rate the recipe below.

Pina Colada Recipe

• 2 ounces white rum
• 2 ounces pineapple juice (freshly squeezed)
• 2 ounces cream of coconut
• ¼ ounce lime juice (freshly squeezed)
• pineapple wedges (garnish)
• maraschino cherries (garnish)
• Citrus Juicer
• Cocktail Shaker
• Cocktail Strainer
• Umbrella Cocktail Drink Pick

Instructions

• Pour rum, pineapple juice, cream of coconut and lime juice into a shaker.
• Add ice cubes and shake until the liquids are combined and chilled.
• Strain into a glass of your choice. (We like to add ice cubes to the glass but they're optional since the mixture is already chilled.)
• Garnish with a pineapple wedge and a maraschino cherry.
• Do not replace the cream of coconut with coconut cream . The two liquids are completely different.
• Pull out the blender if you want to craft a blended Pina Colada.

Estimated Nutrition

Thirsty for more rum cocktails.

About The Authors

Daryl & Mindi Hirsch

Saveur Magazine’s BEST TRAVEL BLOG award winners Daryl and Mindi Hirsch share their culinary travel experiences and recipes on the 2foodtrippers website. Since launching the site in 2012, they’ve traveled to over 40 countries in their quest to bring readers their unique taste of the world.

Disclosures

Article Updates We update our articles regularly. Some updates are major while others are minor link changes and spelling corrections. Let us know if you see anything that needs to be updated in this article. Funding We purchased the ingredients and tools used to craft this cocktail.

Original Publication Date: June 11, 2023

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Piña Colada

The piña colada is a classic Puerto Rican cocktail made with pineapple juice, white rum (also called light rum), and cream of coconut. While piña coladas can be shaken or stirred, this shaken recipe is a more recent adaptation of the original frozen piña colada from the 1950s. You'll require a cocktail shaker , but if you don't have one, don't worry—just use a lidded Mason jar instead.

The type of rum you use is important. White or light rum is more neutral in flavor compared to dark rum and is largely produced in Puerto Rico. It's what's traditionally used in piña coladas as well as cocktails in general. While some piña colada recipes call for a mix of light and dark rums, this recipe stays truer to its origins, which reportedly date to the 1800s.

The Spruce Eats / Julia Hartbeck

"The piña colada shouldn't just be a guilty pleasure. It should just be a pleasure—because it is. The combination of coconut and pineapple is the iconic beach combination. It is indeed a sweet drink, but the creaminess helps mitigate that. But if it's too much, a squeeze of lime or lemon helps a lot." — Tom Macy

Ingredients

2 ounces light rum

2 ounces pineapple juice

1 1/2 ounces ​  cream of coconut

1 lime wedge , optional

Pineapple wedge , for garnish

Maraschino cherry , for garnish

Steps to Make It

Gather the ingredients.

Pour the light rum, pineapple juice, and cream of coconut into a cocktail shaker filled with ice. For a slightly less sweet colada, squeeze the juice of a lime wedge into the shaker.

Shake well for at least 30 seconds. When thoroughly shaken, the drink should be creamy with a luscious foam from the pineapple juice.

Strain into a chilled collins glass . Alternatively, it will fill 1 large or 2 small cocktail glasses.

Garnish with the pineapple wedge and maraschino cherry . Serve and enjoy.

• The piña colada is a very thick drink, even the shaken version. To lighten it up, fill the glass with crushed ice before straining the cocktail.
• If you can't find cream of coconut, you can use coconut cream—just be sure to add sugar or simple syrup, to taste, to compensate for the lack of sweetness. However, try to avoid the coconut milk in cartons, as it tends to be a little too runny for shaken cocktails like this one.
• Canned pineapple juice is convenient. The small cans are 6 ounces and will make a few drinks. Unless you transfer it to another container, it can be difficult to keep large cans of pineapple juice fresh.
• If you prefer, use fresh pineapple juice The average pineapple weighs 2 to 5 pounds, and yields about 6 ounces of juice per pound with an electric juicer . Without a juicer, crush 1 cup of pineapple chunks in the shaker using a muddler before shaking the drink. You can also blend fresh or frozen pineapple chunks and strain the resulting mixture through a fine-mesh strainer.

What Is the Best Piña Colada Mix?

While we don't have one single brand to recommend, the more expensive option is almost always better when buying cocktail mixes. Note that most piña colada mixes contain dairy, even though the original recipe does not, in case that's a concern. Regardless, because a piña colada has just three ingredients, it truly isn't worth your time or money to buy a mix. If you're understandably concerned about splurging on ingredients, you can save money by buying mini liquor bottles instead of a pricey handle of rum. While you might not get higher-shelf rums in this size, the added cost benefit can justify buying the cream of coconut and pineapple, which are likely to cost less than a mix anyway.

What Is Cream of Coconut?

Cream of coconut is similar to condensed milk , except that it's made with coconut milk instead of cow's milk. It's thick, syrupy, and sweet, and typically comes in a can. Note that cream of coconut is different from coconut cream , which is the fatty, creamy part of canned coconut milk that you can skim off the top. Canned coconut milk can come sweetened or unsweetened and has a milder, butterier flavor than cream of coconut. Cream of coconut is the best choice in this recipe because of its thickness and richness; Coco Casa and Coco Lopez are two popular brands.

Recipe Variations

• Try an aged or flavored rum (either commercial or a homemade infusion ). Coconut rum is an obvious choice, but other fruits can work just as well.
• If you prefer vodka, pour it instead of the rum. To add flavor, try either coconut or pineapple vodkas, or a combination of the two.
• Brandy is used in the frozen kappa colada , and it's a great alternative in the shaken drink.
• For a virgin version of the piña colada , skip the rum and shake 4 ounces of pineapple juice with 2 ounces of cream of coconut.

How Strong Is the Piña Colada?

This piña colada recipe is pretty average. It's not the lightest drink, nor is it the strongest cocktail you can make. With an 80 proof rum, the alcohol content is a reasonable 13 percent ABV (26 proof). It's similar to a glass of wine, only far more delicious.

Recipe Tags:

• coconut pina colada

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BA’s Best Piña Colada

By Brad Leone

Forget hurricane glasses overflowing with a sticky-sweet concoction of sugary mixers and subpar booze. This frozen piña colada recipe is more dignified—but no less fun. When made with care, the preeminent summer drink balances sweetness and tang, has a creamy coconut edge, and packs a punch.

You’ll need a blender to achieve this rum cocktail’s coveted slushie-like texture. You’ll need a good amount of freezer room, so clear some space on an easy-to-access shelf before you get started. Using fresh pineapple slices will add extra brightness to the drink; if you can’t find a good one , an 8-oz. bag of frozen pineapple chunks will work. This version owes its richness to both cream of coconut and coconut milk, which get blitzed along with the other piña colada ingredients. Freeze the mixture (yes, in its blender cup!), then blitz again to reach a creamy consistency that can’t be beat—no giant machine with a twisting arm required. No matter where (or when) you’re serving this frozen cocktail, a little umbrella is a nice finishing touch.

If you’re short on time or freezer space but still hoping for a tropical drink at home, this bird of paradise cocktail recipe with rum, pineapple juice, and Aperol comes together quickly, as does a mai tai or a mojito .

Editor’s note: This recipe was originally published in February 2016.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

What you’ll need

$40 At Amazon

Reusable Storage Bags

$48 At Amazon

Coco Lopez Coconut Cream

$23 At Amazon

Luxardo Maraschino Cherries

$24 At Amazon

Ingredients

Makes 4 Servings

Preparation

Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.

Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.

Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.

Do Ahead: Pineapple can be chopped 3 months ahead. Keep frozen.

How would you rate BA’s Best Piña Colada?

Leave a Review

Reviews (88)

This was good. If you don't have room in your freezer for the blender, I transferred the blender mixture to a ziploc freezer bag and then back to the blender, and it worked perfectly. The review below notes it was 68 on this date in Illinois. For me in a city near Los Angeles it was 111.

It is now September 5 and it is a high of 68 degrees, other than that the Pina's are great. We followed the recipe as written and it came out very close to those we have enjoyed in Aruba and all over the Caribbean. Enjoy and thanks

Johnthebanker

Simply the best, my fiance and I have made most of our friends serving this at parties.

Prescott Balch

Atlanta, GA

The best pina colada I’ve ever tasted. I added the contents of one passion fruit seeds and all. What a great drink.

Very good, but here's a shortcut: use Hagan Daz pineapple coconut ice cream in addition to or in lieu of the coco lopez......there's your creaminess!!!!!

New York Metropolitan

As is the case with all bon appétit “best“ recipes, this piña colada suggestion did not disappoint. I wish to share one caveat, however. When one freezes a whole prepared (peeled and cored) pineapple, instead of the suggested cubed pineapple, one WILL require a Milwaukee Hackzall to reduce said whole prepared pineapple to appropriate portions such that they are amenable to processing in a Vitamix. Please do consider enjoying this excellently curated recipe with Old Lahaina light and dark rum. Cheers.

Choppy Livingston

Naperville, IL

As a former bartender I don't put lime in mine but I do put a float of Kahlua. I also enjoy serving them shaken and not frozen. Otherwise this is a pretty standard recipe :)

Clearwater Beach

Substitute 1 Oz orange juice and 1 Oz lime juice and you have the perfect Piña Colada!

There’s no such a thing as “too much rum".😬😬😬One more on the books!!

johana castaneda

New York City

So I made a few substitutions so maybe it doesn't count but it tastes good..... def dont double this recipe tho, especially if you are making Pina coladas for one 😅. whoops.

Melissaofficinalis

I just made this and it's too rum forward. I'm not a lightweight either. Most of the taste is rum. I also wish it was a bit more forward in creaminess. I've been searching for a pina colada that tastes like the one I had in the Bahamas, but alas this is not it. HOWEVER, the consistency is fantastic. So freezing after blending and then blending again is definitely the way to go.

Waaaay too strong, if you want to make this use half the amount of rum. We're going to dilute it.

This was my first time ever making Pina Coladas and this recipe has made me love them forever! It has a strong kick of sweet, a hint of sour from the lime and then it reminds you there is alcohol in it. A beautiful yet powerful blend. To save myself time I bought a bag of pre-frozen pineapples and used 8 ounces of it. I would also say keep it in the freezer for 45 - 50 mins instead. The longer the better for that perfect smoothie texture that keeps the cherries from sinking straight to the bottom. For extra sweetness, you can drizzle some of the cherry syrup on the top for a nice aesthetic touch. :)

AngelaEngle

Made these pina coladas last night for the first time and I will never go back to pre-mixed crap again. These have the best flavor and are the most authentic I've ever had. Excellent recipe and as someone who has a problem with sugar, I loved that unsweetened coconut cream and coconut milk was used. There is enough natural sugar from the pineapple. Excellent!

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Classic Cocktails & Drinks With A Funky Twist

Shake Drink Repeat

Pina Colada

By: Lisa Longley

Posted: 04/22/23

This is, hands down, the BEST Pina Colada recipe because it is so simple. Throw out your Pina Colada Mix, because you only need three ingredients for this easy Pina Colada recipe. The flavor trifecta of pineapple, coconut, and rum just can’t be beat when it comes to feeling and tasting that tropical vibe.

It’s easy, sweet, and creamy… the perfect cocktail to sip while soaking in the summer sun or needing a dose of sunshine during those colder months. Grab your blender and kick your feet up!

Pina Coladas have long been the subject of song lyrics, movies, and even politics. It’s the national drink of Puerto Rico, after all. So whether you’re in need of two Pina Coladas (one for each hand, right Garth?) or ready to sip Pina Coladas while getting caught in the rain a la Rupert Holmes, this recipe is for YOU.

Frozen Pina Colada Recipe

This recipe is a total winner because it is only three ingredients and no added sweetener! This recipe makes two large cocktails, but it’s so easy to keep adding ingredients to keep the party going all summer long.

• Frozen pineapple. Because it uses frozen fruit rather than ice, the cocktail is smooth and frozen but won’t get watered down.
• Light rum. It is important to use light or white rum in this recipe as the flavor goes best with the other ingredients.
• Sweetened coconut milk . This is different than coconut cream so make sure to check your label.

How to Make a Pina Colada

• Combine ingredients. In a blender, combine three cups of frozen pineapple, about a cup and a half of sweetened coconut milk, and just under a cup of white rum.
• Blend. Blend ’em all up until smooth and serve.

It’ll mix up perfectly every time and can easily be doubled or tripled to entertain a crowd. A pineapple wedge and cherry make the perfect garnish.

Try these simple variations on the classic frozen Pina Colada recipe!

• Use strawberries instead of pineapple in this Strawberry Colada .
• Pina Colada Sangria is perfect for a crowd and can be made the night before.
• The perfect twist for vodka lovers, this Pina Colada Vodka Soda is so refreshing!

Virgin Pina Colada Recipe

To make this cocktail without alcohol, simply skip the rum and blend the frozen pineapple and sweetened coconut milk together until smooth. You may need to add a bit more sweetened coconut milk if mixture is too thick.

Other Tropical Drinks

• Malibu Pineapple Margarita
• Frozen Blue Hawaiian
• Tropical Margarita Sangria

If you try this cocktail recipe or any of my others, please leave a comment and tell me what you think.

Ingredients

• 3 cups frozen pineapple
• 1 1/2 cups sweetened coconut milk like Coco Lopez
• 3/4 cup white rum

Instructions

• Combine all ingredients in a blender. Blend until smooth. 

Did You Make This

Lisa Longley has been creating great recipes for more than a decade. While it is too hard for her to pick her favorite cocktail, she is known to love our dirty martini.

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Connie Elliott says

POSTED ON 11/14/23 AT 11:27AM

I’m excited to try this but I’m not able to find ‘sweetened’ coconut milk. Do you think I can just add some surgery and how much?

POSTED ON 11/14/23 AT 07:34PM

I don’t think that will work and taste like a Pina Colada. Walmart and amazon carry either Coco Lopez or Coco Rèal. I hope you can find one that works!

https://www.walmart.com/ip/Coco-Real-Cream-of-Coconut-16-9-fl-oz/29892781 https://www.amazon.com/Reàl-Infused-Exotics-Coconut-Squeezable/dp/B0C2CZHJWT/

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Piña Colada Cocktail Recipe

The Piña Colada is a classic sweet, coconutty cocktail synonymous with warm tropical beaches, Caribbean cruises, and, of course, that infectious 1970s tune about getting caught in the rain. You know which one I’m talking about.

Depending on who you believe, the fruity Piña Colada was invented either by a hotel bartender or a 19th century Caribbean pirate. In either case, all signs point to the Piña Colada’s originating in Puerto Rico, where it became the national cocktail in 1978. One year later, Rupert Holmes would release his worldwide hit song “Escape (The Piña Colada Song)” forever cementing this tropical cocktail’s place anywhere there’s sun, beaches, and booze.

The Piña Colada’s refreshingly sweet coconutty creaminess blends perfectly with tart, tropical pineapple flavor.

Ingredients

• 2 oz White rum: Any nice mid-range white rum will do.
• 2 oz Cream of coconut : This is a sweetened, condensed coconut milk, such as Coco López. Note: this is not coconut water, coconut milk, or coconut cream.
• 1½ oz Pineapple juice: Store bought pineapple juice works just fine. Let’s be honest, ain’t nobody juicing no damn pineapples.
• Pineapple leaf, pineapple wedge, and a cherry : as a garnish.
• In a blender, pour 2 oz White rum
• Pour 2 oz Cream of coconut
• 1½ oz Pineapple juice
• Add ice to the blender. The liquid ingredients should sit about an inch below the ice.
• Blend until smooth, then pour into a hurricane glass
• Garnish with the Pineapple leaf, pineapple wedge, and cherry

There are many variations on the Piña Colada so feel free to experiment.

• If you’re really into coconut, substitute white rum with coconut rum , like Malibu.
• Replacing white rum with vodka makes a Chi Chi or a Vodka Colada . In fact, cream of coconut and pineapple with anything will turn it into some kind of colada—amaretto colada, Kahlua colada, Midori Colada, etc. When bartenders start getting calls for bacon coladas then we may have gone too far.
• Squeeze in a lime or two for an additional tart fruity kick.
• For a little textural contrast, substitute pineapple juice for pineapple chunks . Blending the pineapple beforehand may be helpful, as you will likely need less ice.
• Add ½ oz Blue Curacao for a coconutty version of the Blue Hawaiian .
• Serve in a hollow pineapple instead of a hurricane glass if you’re going all in on the tropical thing. You can probably skip the pineapple garnish.

Substitutions

• For a virgin (non-alcoholic) Piña Colada, substitute rum with coconut milk, coconut juice, or pineapple juice. Or just don’t add any booze, I guess.
• If pineapple juice is unavailable, substituting orange juice provides some of the same fruity tropical flavor. Consider adding a squeeze of lime (see above) for added sharp acidity.
• High-quality Piña Colada mix from Cocktail Artist is a convenient, high quality substitute for pineapple juice and cream of coconut . This is especially useful if you don’t plan on making many cocktails and are afraid of having extra ingredients lying around.
• If cream of coconut is unavailable, try using coconut cream sweetened with sugar or condensed milk .
• No blender? No problem! Shake in a mixing tin with ice and strain over crushed ice . No crushed ice? No problem! Put regular ice in a canvas bag and beat the hell out of it with something big and heavy.

When to Serve a Piña Colada

Piña Coladas are synonymous with warm weather, blue ocean, and tropical surroundings. There’s no rule saying you can’t drink them at an Aspen ski resort, but you might get some funny looks at the lodge.

• Warm weather/outdoor activities: Whether, boating, grilling, or just sitting on the porch. Come on man, it’s a booze-filled smoothie!
• Hosting parties : Especially outdoor or tropical theme parties. The Piña Colada brings the fun, relaxing spirit of being on vacation to any event. Save time by making a large batch beforehand, blending and serving as needed.
• For/with dessert: A sweet and pleasant way to end a good meal.
• After dinner: when you’re finished eating but not finished partying.

What to Serve with a Piña Colada

• Caribbean food, especially anything grilled with sweet and spicy elements.
• Thai food, especially coconut curries and spicy dishes
• Medium-bodied fish, such as fish tacos, shrimp, or lobster.

Garth Brooks famously sang “bring me two Piña Coladas, one for each hand,” but you should always remember to always enjoy responsibly!

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Piña Colada

• Author: Thirsty Bartenders
• Total Time: 3
• Yield: 1 1 x

Description

• 2 ounces rum
• 2 ounces coconut cream
• 1 ½ ounce pineapple juice
• ½ ounce lime juice
• pineapple wedge garnish
• cherry garnish

Instructions

Cream of Coconut

NutriBullet

Keywords: rum

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Chi Chi (Vodka Piña Colada) Cocktail That's a Tropical Escape

Plan your escape with a tropical vodka piña colada, also called a chi chi, and cha cha cha your way to vacation-worthy flavor.

Karen is a freelance writer with more than 25 years of experience writing for an array of publications, including authoring several books.

Learn about our Editorial Policy .

We like piña coladas and gettin' caught in the rain. But sometimes, rum is a no-go. No worries... you can switch up your spirit and still enjoy the breezy tropical notes of coconut and pineapple with a vodka piña colada, also known as a chi chi. If you're not a rum fan (or you're just sadly out of rum) but still want the tasty pineapple and creamy coconut goodness, plan your escape with this tasty tropical drink.

How to Make a Vodka Piña Colada

Whether you don't have rum on hand or prefer the cleaner taste of vodka so the tropical fruits stand out more, it's easy to make the chi chi vodka variation of the classic PC.

Ingredients

• ½ ounce freshly squeezed lime juice
• 1½ ounce cream of coconut
• 1½ ounces pineapple juice
• 2 ounces pineapple-flavored vodka
• Orange slice and cherry for garnish

Instructions

• In a cocktail shaker , combine the lime juice, cream of coconut, pineapple juice, pineapple vodka, and ice.
• Shake to chill.
• Strain into a poco grande glass filled with ice.
• Garnish with an orange slice and a cherry.

Related: Simple Piña Colada Recipes With Vacation-Worthy Taste

Variations and Substitutions

The chi chi is a variation on the piña colada; it replaces the standard rum with vodka. However, the recipe is otherwise pretty similar. Vodka has a more neutral flavor than rum, so the resulting drink has a slightly different taste. 

• Make a vodka painkiller cocktail (usually made with Prusser's rum) by replacing the lime juice with 1 ounce of freshly squeezed orange juice. Garnish with a grating of fresh nutmeg.
• Toss all the ingredients in a blender with 1 cup of frozen pineapple chunks and ½ cup of crushed ice and blend until smooth for a frozen chi chi.
• Replace ½ ounce of the coconut cream with ½ ounce of strawberry or banana liqueur for a fruity twist on the original.
• Use unflavored vodka in place of the pineapple vodka.

The classic garnish for the chi chi is called a flag; it's an orange slice and a cherry either on a cocktail pick or placed on the rim of the glass. Step away from the classic with the following garnish ideas.

• Use a sliced strawberry.
• Top with freshly grated nutmeg for an aromatic treat.
• Garnish with a small fresh pineapple wedge or a pineapple leaf.

A Chi Chi Will Make You Cha-Cha-Cha

Even if rum isn't your thing, you can still take part in tiki cocktail culture. Simply add some vodka in place of rum, and you'll be dancing all night to the beat of your own drum.

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Pina Colada

Tall, pretty and decadent, the Pina Colada continues to be one of the most popular cocktails worldwide. Using a top-quality rum will ensure not all of the flavour comes from the coconut cream and blended pineapple but the rest is up to you as dark, light and even flavoured rum’s can be added to this tropical delight.

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Home Cocktail Recipes Pina Colada Recipe

Pina Colada Recipe

The best classic Piña Colada recipe (pineapple coconut drink). The original recipe consists of only 4 ingredients but there are still many Piña Colada recipes on the internet. They call for different ingredients from pineapple juice to fresh pineapple, different kinds of rum, cream of coconut or coconut milk, and different ingredient ratios. I’ve tried many recipes before finding my favorite one. My Piña Colada is refreshing, not overly sweet, and tastes distinctly like coconut and pineapple. We love it and we could drink it all summer long!

Below you’ll find lots of information – basically everything you need to know on how to make the best Pina Colada and recipes for Malibu pina colada and fresh pineapple pina colada.

Origin of the drink

Piña Colada is a Puerto Rican pineapple coconut drink – in 1978 it was named Puerto Rico’s national drink. Its name means “strained pineapple” in Spanish, referring to the freshly pressed and strained pineapple used in the drink’s preparation.

Pina Colada Ingredients

Now I will talk a little bit about the ingredients. Original Piña Colada recipe consists of only 4 ingredients: pineapple juice, white rum, cream of coconut, and ice.

My perfect Piña Colada recipe is refreshing, not too sweet, and tastes distinctly like coconut and pineapple. I’ve tested many drink variations and below I will explain which ingredients I’ve chosen and why.

1. Pineapple

You can use either pineapple juice or fresh pineapple – I’m providing two variations of the recipe below.

Making the drink with store-bought pineapple juice is easier than with fresh pineapple. It requires less work (peeling and chopping the pineapple), you can also enjoy the drink right away (the fresh pineapple needs to be frozen first).

The drink made with fresh pineapple is naturally thicker and tastes intensely of pineapple. To make the drink with fresh pineapple you need to freeze pineapple chunks. Add 3.2oz/90g (seven 1-inch/2.5 cm cubes) frozen pineapple chunks to the drink and blend with the other ingredients. Use only fresh pineapple, not canned pineapple, which is too sweet.

This is the ingredient that causes the most confusion. Most recipes call for cream of coconut, but I used coconut milk.

What is the difference between coconut milk, coconut cream, and cream of coconut?

• Coconut milk: I used regular canned full-fat coconut milk. Do not use light coconut milk (low-fat). Natural coconut milk that doesn’t contain any stabilizers consists of two parts: thick part on top (coconut cream) and thin part at the bottom (coconut water). For this recipe, you need to stir these two parts together (or shake with the can prior to opening it). Adding coconut milk leads to a thinner drink and incorporates the coconut flavor without being overly sweet.
• Coconut cream: Like mentioned above, this is the thick part of coconut milk. Pina Colada prepared with coconut cream is in my opinion too fatty. I do not recommend using it.
• Cream of coconut – This is a sweetened coconut cream that contains emulsifiers, stabilisers and growth inhibiting agents (its ingredient list doesn’t look very appealing). Its pros are: it’s thick and tastes intensely coconutty but there are also cons: it’s very sweet (plus the long ingredient list). One of the popular brands is Coco Lopez. To reduce the sweetness but retain wonderful coconut flavor I used coconut rum. If cream of coconut is what you have on hand, you can of course use it in place of coconut milk. You can make a homemade cream of coconut without the weird ingredients where you can control the amount of sugar – here’s the recipe: homemade cream of coconut (Coco Lopez alternative).
• Some recipes also call for regular cream (heavy cream made from cow’s milk) which is, in my opinion, a huge misunderstanding. It does make the drink more creamy and thick, but doesn’t have any flavor and is just fatty. If you want your drink thicker without adding Coco Lopez I would recommend adding fresh frozen pineapple (instructions are in the note section of the recipe card).

The original recipe calls for white rum. I used coconut rum (Malibu) to incorporate intense coconut flavor. Some recipes also call for golden rum. I find white rum more suitable as it tastes more neutral. Golden rum or any aged rum could be too bold-tasting for this drink.

If you want to use white rum instead of coconut rum it’s better to use cream of coconut (coconut flavor + more sugar) or just add simple syrup to the drink to sweeten it (combine equal amount of sugar and water, cook until sugar is dissolved then leave to cool).

I don’t like lots of ice in my drink, I find it dilutes its flavor. I’m using 15 small ice cubes per 1 large drink. Depending on the preparation method you’ll need whole ice cubes or crushed ice. You can make crushed ice yourself.

How to make crushed ice: Place some ice cubes in a thick ziplock bag, close it and pound the bag with a rolling pin or just the bottom of a rum bottle.

5. Lime juice

Adding lime juice is optional and not very traditional but this is really my secret ingredient. It brightens the whole drink up, makes it refreshing, balances the flavors and sweetness of the drink, and makes it really amazing. I highly recommend adding it, even just a very small amount.

Proportions of the ingredients

The IBA (International Bartenders Association) calls for 5 parts white rum, 3 parts coconut cream, and 5 parts pineapple juice. This was my base recipe, with which I started my recipe tasting. It was good but not great in my opinion – it was too fatty, too sweet, and not enough boozy. My proportions are easy to remember: it’s 3-2-1 (3 parts pineapple juice – 2 parts coconut rum – 1 part coconut milk). From the recipe below you’ll have 1 large drink – an amount that will fit in a big Hurricane glass.

Preparation methods

There are two methods of preparation of this drink:

• SHAKEN Pina Colada – shaken with ice in a shaker (or really just in a jar if you don’t have a shaker). The drink can be also simply poured over ice. You need to shake the drink thoroughly, for a minimum of 30 seconds. Note that this version of the drink will be rather thin!
• BLENDER Pina Colada (Frozen Pina Colada) – all ingredients are blended with ice in a blender, resulting in a slushie/smoothie (thicker) consistency. To make the blended drink you’ll need a blender or a good immersion (hand) blender, that is able to crush ice. This is the original version of the drink.

How to make blender Pina Colada (Frozen Pina Colada)

• Measure out all the ingredients.
• Add all the ingredients into a blender container and blitz until smooth. You can use either a stand blender or a good immersion (hand) blender.
• Serve chilled and enjoy!

How to make shaken Pina Colada

• Make crushed ice (this step is optional): Place some ice cubes in a thick ziplock bag, close it and pound the bag with a rolling pin or just the bottom of a rum bottle.
• Add all the ingredients into a shaker or a big jar.
• Close the lid and shake it thoroughly, for a minimum of 30 seconds.
• Serve and enjoy!

Pina Colada variations

• Virgin Piña Colada – you can omit the rum completely and add more coconut milk and pineapple juice, or check out my pina colada lassi recipe!
• Chi Chi – replace the rum with vodka.
• Staten Island Ferry cocktail – add equal amounts of coconut rum and pineapple juice. Serve on the rocks (pour it over ice).
• Lava Flow – this drink is made with the addition of strawberry puree.
• Pina Colada Mule Cocktail – combines two favorite drinks (Piña Colada and Moscow Mule) into one delicious tropical cocktail.
• Mango Piña Colada

How to serve this drink

Piña Colada is traditionally served in a tulip/Hurricane/highball glass. You can serve it with pineapple wedges and a maraschino cherry. You could also decorate the glass rim with shredded coconut (like you would do with a margarita).

What to eat with Pina Colada

Try pairing this delicious drink with tropical-flavored fish or seafood. I would especially recommend my fish tacos with mango salsa or maple orange salmon .

Other great options are Halloumi burgers with pineapple and avocado or Salmon burgers with pineapple and guacamole .

The perfect dessert to serve with Pina Colada is my Key Lime Pie recipe or Key Lime Pie Bars .

If you want to use up leftover Malibu rum, you can make this simple, 3-ingredients drink: Malibu Bay Breeze .

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

PINA COLADA RECIPE

RATE THE RECIPE

(click on the stars)

Ingredients

For the malibu pina colada:.

• ▢ 4 ½ oz pineapple juice (135 ml) 3 PARTS
• ▢ 3 oz coconut rum (90 ml) such as Malibu, 2 PARTS, not white rum
• ▢ 1 ½ oz coconut milk* (45 ml) 1 PART, or cream of coconut
• ▢ 1 teaspoon lime juice
• ▢ 1 teaspoon sugar omit when using cream of coconut
• ▢ 6 ice cubes

for the fresh pineapple Pina Colada (we prefer this version):

• ▢ 3 oz (90g) frozen fresh pineapple chunks seven large (1-inch / 2.5 cm) chunks
• ▢ 3 oz coconut rum (90 ml) such as Malibu
• ▢ 1 ½ oz coconut milk* (45 ml) or cream of coconut
• ▢ 1 oz pineapple juice (30 ml)
• ▢ 4 ice cubes

Instructions

Malibu pina colada can be prepared 2 ways:.

• BLENDER Pina Colada (Frozen Pina Colada – this version is served more often in restaurants) – add all ingredients into a blender container and blitz until almost smooth. Blender Pina Colada will have a slushie/smoothie consistency. You can also use a good immersion (hand) blender to mix the ingredients.
• SHAKEN Pina Colada – add all the ingredients into a shaker or a big jar. Shake it thoroughly, for a minimum of 30 seconds. It's best to use crushed ice here. You can also serve it on the rocks (simply pour the drink over ice). This drink will be a little thinner.

Fresh pineapple Pina Colada:

• Add all the ingredients into a blender container and blitz until the drink has a slushie consistency (or until smooth). You can also use a good immersion (hand) blender to mix the ingredients.
• You can use cream of coconut (from a can) instead of coconut milk. Cream of coconut is sweetened coconut milk that has stabilizers added in order to prevent it from separating.
• PROPORTIONS FOR THE DRINK ARE: 3-2-1 (3 parts pineapple juice – 2 parts coconut rum – 1 part coconut milk) + sugar to sweeten (to taste) + a little lime juice to taste.
• From the recipe below you’ll have 1 large drink – an amount that will fill a large Hurricane glass (pictured).
• To make Pina Colada with fresh pineapple: peel and core the pineapple, freeze 1-inch (2.5 cm) pineapple flesh chunks. You will need 7 for one large drink (pictured).
• Virgin Pina Colada: omit the rum completely or check out my Pina Colada Lassi recipe .
• How to serve Pina Colada: in a tulip / Hurricane / highball glass. You can decorate the glas with pineapple wedges / leaves and a maraschino cherry.
• How to make crushed ice: Place some ice cubes in a thick ziplock bag, close it and pound the bag with a rolling pin or just the bottom of a rum bottle. If you don’t have a thick ziplock bag, you can use a clean kitchen towel.
• Lime juice is optional but very recommended.
• Use canned full-fat coconut milk and shake it before opening (do not use: coconut drink, coconut water, coconut cream). If your coconut milk is separated and won’t come together despite shaking with the can, try to warm the milk up, just slightly. Whisk until the coconut milk is smooth and take the pot immediately off the heat.
• I love that this Pina Colada is light and not overly sweet but if this is not sweet enough for you, you can add a little powdered sugar to the drink (since it’s not a clear drink anyway). You can also make a simple syrup (cook equal amounts of water and granulated sugar until the sugar is dissolved), but then you need to wait for the syrup to cool down.

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19 comments.

Great ratio of 3-2-1, but then you don’t say how much crushed ice.

it´s all in the recipe card, 4 or 6 ice cubes depending on which version of the recipe you are choosing

I followed your link to The international bartenders association recipe and it actually calls for 5 parts rum, 3 parts coconut cream, and 5 parts pineapple juice.

yes, you’re right, I have no idea why I wrote that back then, thanks for catching that!

Sounds like a great recipe —I like the addition of the lime juice — can’t wait to try it. My “wing it” method isn’t always very consistent…sometimes I have to add more ice to thicken it or more rum to thin it. If you want to kick up the alcohol content without changing the ratio, try Malibu Black, which is ~80 proof, compared to 42.

Charise Woolridge

Cool, nice!

The recipe worked out… Good consistency! But I found there wasn’t enough coconut taste, also the pineapple was very overwhelming. Thanks for sharing though

have you used coconut rum (Malibu) or just regular white rum? coconut rum adds a lot of coconut flavor!

I’m happy to hear that! Thanks for the photo! 🙂

That’s great! Thank you for letting me know!

great recipe, thanks so much can’t be better

thanks for letting me know, Megan!

OMotherWhereArtThou

you´re welcome! I hope you will like the recipe!

thank you 🙂

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How To Make Pina Colada With Vodka

• March 20, 2024
• Posted by Ferdynand Scheuerman

Get ready to transport yourself to a tropical paradise with a refreshing drink in hand. Making a Piña Colada with vodka is a delightful twist on the classic cocktail, and it's easier than you might think. Let's dive into the world of vodka-infused Piña Coladas, a delightful combination of tropical flavors and your favorite liquor. The Vodka Doctors have your prescription for the perfect summer sip.

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Best Cocktail Pairing: Classic Cosmopolitan

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Swedish purity in a bottle, Absolut is distilled from winter wheat, giving a smooth and rich experience.

Taste Profile: Smooth with light grain and citrus hints

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How To Make Pina Colada With Vodka Table of Contents

Ingredients for a vodka piña colada, choosing the perfect vodka, preparing your vodka piña colada, frequently asked questions, looking for the best vodka you'll love these vodka guides....

To make a mouthwatering Vodka Piña Colada, you'll need the following ingredients:

• 2 oz pineapple juice
• 2 oz cream of coconut
• 1 oz lime juice
• 1 cup of ice
• Pineapple wedge and maraschino cherry for garnish (optional)

The key to a spectacular Vodka Piña Colada is selecting the right kind of vodka. You want to choose a high-quality, smooth vodka that works well with the tropical flavors. Some recommendations include:

• Absolut Elyx
• Tito's Handmade

Feel free to experiment with your favorite vodka brand, or even try a flavored variety, like pineapple or coconut-infused vodka. The Vodka Doctors have a comprehensive list of vodka brands to explore if you need some inspiration.

Once you've gathered your ingredients and selected the perfect vodka, you're ready to start crafting your delicious cocktail. Follow these steps:

• Add the vodka, pineapple juice, cream of coconut, lime juice, and ice into a blender.
• Blend until smooth, adjusting the consistency by adding more ice or liquid as needed.
• Pour the mixture into a tall glass.
• Garnish with a pineapple wedge and a maraschino cherry, if desired.
• Grab a straw, sit back, and enjoy your homemade Vodka Piña Colada!

Shaken, Not Blended

If you don't have a blender or prefer a lighter consistency, you can also make a shaken Vodka Piña Colada. Simply:

• Add all the ingredients (except the ice) to a cocktail shaker.
• Fill the shaker with ice and shake vigorously for about 20 seconds or until well-chilled.
• Strain the mixture into a glass filled with fresh ice.
• Garnish and enjoy as usual.

How To Make Pina Colada With Vodka Example:

Imagine you're hosting a summer-themed party, and you want to impress your guests with a refreshing, unique cocktail. Here's how to create a stunning presentation of your Vodka Piña Coladas:

• Rim the edge of your tall glasses with sugar or toasted coconut flakes for added texture and flair.
• Thread a few pineapple chunks and maraschino cherries onto a cocktail skewer for a fun, flavorful garnish.
• For an extra tropical touch, add tiny umbrellas to your garnishes, because who doesn't love a cocktail umbrella?
• Display your Vodka Piña Coladas on a tray with some tropical foliage or flowers, and watch your guests' eyes light up as they reach for their taste of paradise.

What is a Piña Colada?

A Piña Colada is a sweet cocktail made with rum, coconut cream or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It originates from Puerto Rico and is widely enjoyed in various tropical and beach settings.

Can you make Piña Colada with vodka?

Yes, you can make a Piña Colada with vodka as an alternative to the traditional rum. While it may not be the classic way, vodka provides a different flavor profile and can be preferred by those who enjoy vodka-based drinks or want a lighter taste.

What are the advantages of making a Piña Colada with vodka?

Using vodka in a Piña Colada can lead to a cleaner, crisper taste as vodka is generally more neutral than rum. It can also be a good option for those who have a preference for vodka or want to experiment with different spirits in their cocktails.

How does the taste of a Piña Colada change when using vodka?

The traditional rum flavor is much more pronounced and lends a certain warmth and complexity to the cocktail. Vodka, on the other hand, is subtle and will let the flavors of the coconut and pineapple shine through more dominantly.

What type of vodka is best for a Piña Colada?

A high-quality, smooth vodka is recommended for a Piña Colada to avoid overpowering the delicate balance of coconut and pineapple flavors. Avoid flavored vodkas for this recipe to maintain the integrity of the traditional Piña Colada taste profile.

Is it essential to use coconut cream in a Piña Colada?

Yes, coconut cream or coconut milk is essential in a Piña Colada as it provides the creamy texture and coconut flavor that is characteristic of the drink. If coconut cream is unavailable, coconut milk can be substituted but will result in a lighter consistency.

What's the difference between coconut cream and coconut milk?

Coconut cream is thicker and richer than coconut milk as it contains less water and more coconut fat. Coconut milk is a more diluted version that has a thinner consistency and is less rich.

Do you have to use fresh pineapple juice?

While fresh pineapple juice is ideal for the freshest taste and the best texture, canned or bottled pineapple juice is a convenient alternative that still works well in a Piña Colada with Vodka.

How do you make a frozen Piña Colada with vodka?

To make a frozen Piña Colada with vodka, combine vodka, pineapple juice, coconut cream, and ice in a blender. Blend until smooth and frosty. The amount of ice will control the thickness of your drink.

Can I use pineapple chunks instead of pineapple juice?

Yes, using fresh or frozen pineapple chunks will make the drink thicker and can add more texture. When using chunks, make sure to blend thoroughly to achieve a smooth consistency.

What's the best way to garnish a Piña Colada with vodka?

Typical garnishes include a pineapple wedge, maraschino cherry, or a sprig of mint for a touch of color. You can also add a cocktail umbrella for a festive touch.

Can you make a non-alcoholic version of a Piña Colada?

Yes, you can make a non-alcoholic version called a Virgin Piña Colada by omitting the vodka and rum and focusing on the pineapple and coconut flavors blended with ice.

Does the type of ice matter when blending a frozen Piña Colada?

Crushed ice will blend more easily and create a smoother texture, while larger ice cubes may require more blending time and can result in a chunkier cocktail.

How can I make my Piña Colada creamier?

To make your Piña Colada creamier, you can increase the amount of coconut cream or add a scoop of vanilla ice cream into the blend for an even richer texture.

What is the traditional alcohol content in a Piña Colada?

A traditional Piña Colada with rum contains approximately 10-12% alcohol by volume, but this can vary based on the proportions used. A Piña Colada made with vodka may have a slightly different alcohol content depending on the strength of the vodka and how much is used.

Is a Piña Colada with vodka suitable for a party?

Yes, a Piña Colada with vodka can be an excellent choice for a party, especially if you're looking to offer a variety of cocktails. Its tropical flavor and refreshing quality are crowd-pleasers.

Can I make a large batch of Piña Colada with vodka?

Yes, you can easily scale up the ingredients to serve a crowd. Combine the vodka, pineapple juice, and coconut cream in a large pitcher and refrigerate. Add ice and blend in batches when ready to serve.

How should I serve a Piña Colada with vodka?

A Piña Colada with vodka can be served in a hurricane glass, highball glass, or any large, tall glass. Be sure to add your garnishes on top right before serving.

Can I add other fruits to my Piña Colada?

Yes, you could add other tropical fruits like mango, banana, or passion fruit to create unique twist on the classic Piña Colada.

Are there any variations of Piña Colada with vodka that include herbs or spices?

Yes, you can experiment by adding a sprig of basil or mint into the blend for a refreshing twist, or spice it up with a dash of cinnamon or nutmeg. Always add these sparingly to ensure they complement rather than overpower the main flavors.

How long can I store a pre-mixed Piña Colada mixture in the fridge?

Pre-mixed Piña Colada without ice can be stored in the refrigerator for up to 24 hours. Be sure to stir or shake it well before serving as the ingredients may separate over time.

That's it! Now you know how to create a heavenly Vodka Piña Colada that'll leave your taste buds and your guests wanting more. Don't forget to share this article with your friends so they can enjoy this blissful cocktail as well. And while you're at it, explore Vodka Doctors for more incredible guides on vodka, vodka brands, and delectable cocktails. Together, we'll make every day a little more tropical. Cheers!

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• Dufour 360 Grand Large Pina Colada

Dufour 360 Grand Large, Pina Colada

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Basic Parameters

• Boat type Sailboat
• Production year 2019
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• No. of Showers 1
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• Draught 1.9 m
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Vodka Piña Colada Recipe

Vodka, coconut cream, pineapple juice, whipping cream, simple syrup.

About the Vodka Piña Colada

This cocktail is found in Vodka Cocktails.

How to Make a Vodka Piña Colada Recipe

Vodka piña colada ingredients, how to make a vodka piña colada cocktail.

• Add ingredients to a shaker with crushed ice, and shake well.
• Strain over ice into a piña colada glass.
• Garnish with a slice of pineapple and optionally a cherry, and serve with a straw.

Vodka Piña Colada Recipe Variations

Vodka piña colada.

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