The Best Piña Colada Recipe

There are good Piña Coladas and then there are excellent Piña Coladas and we have well, tried our fair share. Although the standard Piña Colada Recipe is by far the easiest, by taking just a little extra time and adding a few more ingredients you can turn that average Piña Colada into a creamy and rumlicious tropical delight. By freezing the pineapple, you reduce the need to use as much ice and less ice = more flavor. Plus, the addition of the fresh lime juice, heavy cream and just a dash of bitters makes this a Piña Colada you won’t soon forget.

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The Best Piña Colada Recipe
(makes 2)

2 1/2 to 3 c. fresh pineapple, cubed
4 oz. gold rum (we used Cruzan Aged Rum)
3 oz. cream of coconut (such as Coco Real or Coco Lopez)
2 oz. heavy cream
1 tsp. fresh lime juice
1  c. ice (add just a bit more if needed)
1 small dash of Agnostura bitters (easy does it!)
toasted coconut
nutmeg
1/2 – 1 oz. dark rum to be used as a floater (we used Myers’s Dark Rum)
Maraschino cherry and pineapple slices for garnish

Freeze fresh pineapple chunks until firm. In a blender, add rum, Coco Lopez, heavy cream, lime juice, the bitters and the pineapple and blend together. Add ice and blend again until creamy. If the mixture is too thick, add a few drops of cream or pineapple juice and blend until the desired consistency. Serve in a tall glass. Add a floater of dark rum, a sprinkle of nutmeg and toasted coconut and garnish with a cherry and a pineapple slices.

Pour pineapple juice, cream of coconut and rum into a blender with the crushed ice and blend until smooth. Add more ice if needed to thicken. Pour into a glass, sprinkle with nutmeg and garnish with a slice of orange or pineapple.

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The Best Piña Colada Recipe
 
Author:
Recipe type: Drinks
Serves: 2
Ingredients
  • 2½ to 3 c. fresh pineapple, cubed
  • 4 oz. gold rum (we used Cruzan Aged Rum)
  • 3 oz. cream of coconut (such as Coco Real or Coco Lopez)
  • 2 oz. heavy cream
  • 1 tsp. fresh lime juice
  • 1 c. ice (add just a bit more if needed)
  • 1 small dash of Agnostura bitters (easy does it!)
  • toasted coconut
  • nutmeg
  • ½ – 1 oz. dark rum to be used as a floater (we used Myers’s Dark Rum)
  • Maraschino cherry and pineapple slices for garnish
Instructions
  1. Freeze fresh pineapple chunks until firm. In a blender, add rum, Coco Lopez, heavy cream, lime juice, the bitters and the pineapple and blend together. Add ice and blend again until creamy. If the mixture is too thick, add a few drops of cream or pineapple juice and blend until the desired consistency. Serve in a tall glass. Add a floater of dark rum, a sprinkle of nutmeg and toasted coconut and garnish with a cherry and a pineapple slices.
  2. Pour pineapple juice, cream of coconut and rum into a blender with the crushed ice and blend until smooth. Add more ice if needed to thicken. Pour into a glass, sprinkle with nutmeg and garnish with a slice of orange or pineapple.


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