With its storied combination of coconut, pineapple, and (two types of) rum, this frozen piña colada recipe turns out atropical cocktailthat’s creamy, just sweet enough, and utterly refreshing. The original version of this Caribbean drink iscreditedto bartender Ramon “Monchito” Marrero of theCaribe Hotelin San Juan, Puerto Rico. According to the hotel, his 1954 recipe combined rum and pineapple juice (not fresh pineapple!) with both heavy cream and coconut cream. Today, most recipes—including this one—instead call for cream of coconut, such asCoco Lopez, which is thicker thancoconut milk, thinner than coconut cream, and sweetened.
For the best piña colada (which is totally subjective) you should use whatever type of rum you like. Using white rum will make a breezier drink, while turning to dark rum or a funkier option will result in something richer, but no less refreshing. Here, a combination of aged and coconut rums add layers of flavor. Spiced rum? Go ahead, you do you. Blend whatever you choose with ice until smooth, garnish with a slice of pineapple—and an optionalmaraschino cherry—and sit back with the ultimatesummercocktail (no matter what time of year itactuallyis).
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Editor’s note:This recipe was originally published in ‘101 Tropical Drinks’ by Kim Haasarud. It first appeared on Epicurious in May 2015.
Ingredients
Makes 1 cocktail
Combine all the ingredients in a blender cup. Add 1 cup of ice. Blend on High until smooth. Pour into a hurricane glass, goblet, or tall glass. Garnish with the pineapple wedge.
Leave a Review
Reviews (3)
Back to TopCoco Lopez is actually ‘cream of coconut’ vs coconut cream. These are 2 often mixed up, but very different products.
StephL
Woodbury, MN
6/12/2019
Use canned pineapple chunks instead of pineapple juide. It's thicker and more flavorful.
duany
Burlington, VT
6/25/2014
Inimitably delicious and caloric! To improve the nearly unimprovable, add a splash of Creme de Maraschin...
Purpleapron
Northern MA
7/15/2013
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