Piña Colada
ClassicIBA OfficialRum, coconut, and pineapple. Vacation in a glass.
Lush, creamy, and tropical, with sweet pineapple leading and coconut cream giving it that signature velvety body. White rum sits warm underneath, more felt than tasted. It drinks like dessert on a warm afternoon — rich, smooth, and unapologetically sunny.
Ingredients
- 2 oz White Rum
- 1 oz Coconut Cream
- 2 oz Pineapple Juice
- Pineapple wedge · optional garnish
- Maraschino cherry · optional garnish
Method
- 1
Add the white rum, coconut cream, and pineapple juice to a blender with a cup of crushed ice.
- 2
Blend on high until smooth and slushy.
- 3
Pour into a chilled hurricane glass.
- 4
Garnish with a pineapple wedge and a maraschino cherry.
The Story
The Piña Colada was born in San Juan, Puerto Rico, where bartender Ramón "Monchito" Marrero is credited with perfecting it at the Caribe Hilton in 1954 after months of trials. Its name — "strained pineapple" — captures the drink exactly: fresh pineapple, coconut, and island rum blended to a frothy, tropical cream. Puerto Rico loved it enough to make it the official national drink in 1978, and the world followed. Few cocktails so completely conjure a beach.
Recipe card
The whole recipe in one shareable image.
