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Recipe

Piña Colada

5 min • 1 servings •
Albert Dente
Pina colada in a glass with a pineapple slice and cherry garnish, a blender in the background on a wooden kitchen counter.

Real men may not drink Piña Coladas — at least not in public. There is something about this creamy concoction that simply can’t be dismissed as another frilly sweet drink. So when the thermostat shoots up high, suck up your insecurities, and break out the blender.

Ready

  • 1 part white rum (light rum)
  • 1 part cream of coconut
  • 2 parts pineapple juice
  • dash of soda water (optional)
  • ice (crushed iced preferred)
  • pineapple slice, for garnish
  • maraschino cherry, for garnish

    • Set

  • Blender
  • Highball glass

    • Go!

  • Mix rum, cream of coconut and pineapple juice. Add ice and a dash of soda water.
  • Blend until slushy.
  • Serve in highball glass with pineapple slice and maraschino cherry garnish

    • Recommendations

    The Piña Colada’s origins trace back to Havana and the drink known as the Piña Fría Colada which is made from pineapple juice, lime, sugar, ice and rum. Puerto Rico claims credit for the current version tracing it to a bartender at the Caribe Hilton in San Juan.
    Regardless of where you give credit, the Pina Colada did not become popular until canned coconut cream became commercially available in the 1950’s.
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