PREP TIME 5 min
Discover the best recipe for Piña Colada —the cocktail of the 1980s and one of the most loved drinks from the Tiki-era. If you’ve never had one, you’ll be so happy you’re here, because this indulgent Piña Colada, packed with tropical and white rum flavor, is one of the tastiest cocktails you’ll ever sip. Perfect for beach vibes, pool parties and lazy summer days,
Add ice and all Piña Colada ingredients to a blender
Blend until smooth
Pour into a chilled Hurricane glass
Garnish with a wedge of fresh pineapple and a Maraschino cherry
The original recipe for Piña Colada was invented back in 1954 in Puerto Rico by a local bartender who created a delicious summertime drink where rum played the starring role, with pineapple and coconut the supporting acts. And if you like Piña Coladas, then you’ll love our recipe. And if you’re here to find out what’s a Piña Colada and how to make this epic frozen Tiki drink, we’ve got you covered too. Making this recipe for Piña Colada couldn’t be simpler.
This question is a bit like the good old Martini question of stirring vs shaking. There’s no wrong answer here. Whether you blend or shake this cocktail is entirely up to your own taste.
A blended Piña Colada will be less potent than a shaken one because of all the ice you’re adding. So, if you’re looking for a low-alcohol cocktail on a hot day, we suggest you make this frozen version. It comes in at around 8% ABV, which means you can enjoy more than one.
A shaken Piña Colada, on the other hand, will have a bit of a kick. To make a shaken Piña Colada you’ll need a cocktail shaker, but if you don’t have one, use a jar instead. When it comes to blended Piña Colada ingredients, use good quality rum. This Tiki drink won’t be as diluted as its frozen cousin, so there’s no room to hide bad rum. The ingredients also get adjusted to bigger quantities of cream of coconut and pineapple juice. Discover our recipe for a classic Shaken Piña Colada if you’re a fan of rum-forward drinks. Strength wise expect a moderate cocktail (around the same strength as a glass of wine) at an ABV of 13%.
The golden rule for the best recipe for Piña Colada recipe is to use cream of coconut, and not coconut cream. Here’s the difference:
Make sure you get proper cream of coconut, otherwise you’re going to be disappointed. And if you can’t find any, use coconut cream instead, but be sure to add simple syrup to your Piña Colada to make up for the missing sweetness.
Every good cocktail has hundreds of variations, and the Piña Colada is no different.
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