Tiki · Party · Summer

Pina Colada

White rum, coconut cream and pineapple juice blended until thick. Sweet, creamy and shameless.

Base: Rum
Glass: Hurricane glass
Method: Blend
Strength: 13% ABV

Ingredients

50 mlWhite Rum1 swap
Any light rumhigh
Little change
30 mlCoconut Cream1 swap
Coconut milk plus 5 ml sugar syrupmedium
Thinner and less sweet, still coconut
Shorten the other syrup if it tastes flat
50 mlFresh Pineapple Juice1 swap
Fresh pineapple slicesmedium
Fresher, with more body
Blend about 4 slices in place of the juice

How to make

Technique

Blend · 20–30s

Blending with ice gives a smooth, frozen texture.

Blend all the ingredients with ice in a electric blender,
pour into a large glass and serve with straws.

Serve

Glass

Hurricane glassAlso fine: Poco grande glass, Highball glass

Garnish

Garnish with a slice of pineapple with a cocktail cherry.Spear them together so they rest on the rim.

Taste & nutrition

13%ABV

260kcal

2Drinks

StrengthMedium

Sweet to dryOff-dry

Estimated from ingredient amounts and assumed ABVs — not a lab measurement.

Good to know

A few drops of fresh lime is the historical touch, and it cuts the sweetness.
Chill your glass first for a colder, better-tasting drink.

History

Year1954

PlaceSan Juan, Puerto Rico

Created byRamón “Monchito” Marrero

Puerto Rico's national drink blends rum, coconut cream and pineapple into a frozen tropical treat. Bartender Ramón "Monchito" Marrero is widely credited with perfecting it at the Caribe Hilton in San Juan in 1954. Its name means "strained pineapple." Creamy and sweet, it became the soundtrack cocktail of beach holidays everywhere.

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