• White rum
  60 ml (2 oz)

  Use a quality Caribbean or Puerto Rican rum for authenticity.
• Pineapple juice
  45 ml (1.5 oz)

  Fresh pressed is best, but canned works well.
• Cream of coconut
  30 ml (1 oz)

  Look for Coco López or a similar brand.
• Fresh lime juice
  15 ml (0.5 oz)

  Brightens the flavors—don’t skip it!
• Pineapple chunks
  0.5 cup

  Optional, for extra texture and flavor.
• Ice
  1.5 cup

  Crushed or cubed, depending on your blender strength.

• Blender (or shaker for on-the-rocks version)
• Jigger or measuring cups
• Strainer (if shaken)
• Hurricane or highball glass
• Knife and cutting board (for garnish)

1. 1

   Add the rum, pineapple juice, cream of coconut, fresh lime juice, and pineapple chunks (if using) into a blender.

2. 2

   Add the ice. Blend until smooth and creamy—about 15-20 seconds.

3. 3

   Taste and adjust sweetness or tartness as desired, adding more pineapple juice or lime juice if needed.

4. 4

   Pour into a chilled hurricane or highball glass.

5. 5

   Garnish with a pineapple wedge and a maraschino cherry. Add a paper umbrella for the full tropical effect!

• It’s like a tropical vacation in a glass—sweet, creamy, and refreshing.
• Universally appealing and easy to drink, even for those new to cocktails.
• Customizable—blend it frozen for a slushy treat or serve it on the rocks.
• Pairs perfectly with summer parties, poolside lounging, or a relaxing evening.
• Its iconic flavor combination of pineapple and coconut is irresistibly nostalgic.

The Piña Colada's origin is a story of Puerto Rican pride and tropical innovation. While its exact creator is debated, most credit Ramón 'Monchito' Marrero, a bartender at the Caribe Hilton in San Juan, Puerto Rico, who first mixed up the creamy concoction in 1954. The drink quickly became a symbol of island paradise and was officially declared Puerto Rico’s national drink in 1978.