Piña Colada
Rum, pineapple and coconut cream, shaken until frothy. No blender required.
Shaken · Highball · Medium · about 3 minutes · about 8% ABV
Ingredients
- 50 ml White rum
- 90 ml Pineapple juice
- 30 ml Coconut cream (sweetened)
- 10 ml Fresh lime juice
- Cocktail cherry (garnish)
Method
- Pour 50 ml white rum into the shaker
- Pour 90 ml pineapple juice into the shaker
- Pour 30 ml coconut cream (sweetened) into the shaker
- Add 10 ml fresh lime juice
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Shake the coconut cream tin before opening. It separates in the pantry.
About the Piña Colada
The Piña Colada is Puerto Rico's national drink. The Caribe Hilton says bartender Ramón "Monchito" Marrero created it in 1954, but Ricardo García and the Barrachina restaurant also claim it. It became possible after Coco López cream of coconut was invented in Puerto Rico in 1948.
The spirit-forward family. This is a spirit-forward drink, made mostly of spirit and liqueur with no juice to soften it. Drinks like this were the heart of the golden age of cocktails, from the 1860s to Prohibition in 1920, and many were collected in Harry Craddock's Savoy Cocktail Book (1930). Stir them cold and serve them small.
Piña Colada FAQ
What's in a Piña Colada?
50 ml white rum, 90 ml pineapple juice, 30 ml coconut cream (sweetened), 10 ml fresh lime juice, garnished with cocktail cherry.
How strong is a Piña Colada?
About 8% ABV once mixed with ice, which is 1.5 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Piña Colada?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Piña Colada in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
