Classic cocktail · Guided recipe

Piña Colada

The piña colada is rum, pineapple and coconut — Puerto Rico’s gift to summer. No blender needed: shaken hard and poured over crushed ice it comes out creamy, frothy and better balanced than most frozen versions.

Preparation~2 minEasyStrengthMediumabout 12% ABVMethodShaken8 guided stepsIngredients3Hurricane glass (or tall glass)

Tropical

In the glassWhite rum · Pineapple juice · Coconut cream

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What goes in

Ingredients

An empty clear hurricane glass with a tall curved bowl, flared rim and short stem. — Serving glassHurricane glass

Set up before you pour

Use a hurricane glass.

The tall curved bowl holds crushed ice and a generous tropical serve while leaving room for garnish.

Standard size: 440 ml15 oz
Ice & serve: Pack it generously with crushed ice.
If you don’t own one: Use a highball or any tall glass with enough capacity.

Tools to set out

cocktail shaker (or a jam jar with a tight lid)
strainer — cobbler shakers have one built into the cap; otherwise a Hawthorne strainer or small sieve
jigger or measuring spoon

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Scale to your hurricane glass (or tall glass)We’ll remember this glass size.

White rum60 ml
Pineapple juice90 ml
Coconut cream45 ml

Start making

From bottle to glass

Method

01
Measure into the shaker
Pour 60 ml white rum into your shaker
- White rum
02
Measure into the shaker
Add 90 ml pineapple juice
- Pineapple juice
Why it mattersUnsweetened juice if you can find it — the coconut cream brings plenty of sugar.
03
Measure into the shaker
Add 45 ml coconut cream
- Coconut cream
Why it mattersCoconut CREAM (like Coco López), not coconut milk — stir the can well first, it separates.
04
Ice the shaker
Fill the shaker with ice
05
Seal and shake
Seal and shake extra hard
Why it mattersCream needs a longer, harder shake than juice — this is what makes it frothy instead of greasy.
06
Ice the glass
Pack a tall glass with crushed ice
Why it mattersNo crushed ice? Wrap cubes in a clean towel and whack them with a rolling pin.
07
Strain cleanly
Strain into the glass over the crushed ice
Why it mattersPour slowly — the froth on top is the good part, save it for last.
08
Finish the drink
Finish it — add a pineapple wedge, a cocktail cherry and a straw

Know your drink

About the Piña Colada

A Daiquiri, minty rum highball and dark rum rocks drink at a sunset terrace bar.

Puerto Rico’s national drink

The piña colada was born in San Juan, Puerto Rico — the Caribe Hilton’s bar claims bartender Ramón "Monchito" Marrero created it in 1954 after cream of coconut (Coco López) was invented on the island. It became Puerto Rico’s official national drink in 1978.

The name simply means "strained pineapple". The 1979 Rupert Holmes "Escape (The Piña Colada Song)" pushed it into global pop culture, for better and worse.

The froth is the point

Coconut cream needs a longer, harder shake than juice — a full 15 seconds. That’s what emulsifies the fat into a silky froth instead of a greasy slick. Pour slowly over packed crushed ice and save the foam for the top.

Common questions

Piña Colada FAQ

Coconut cream or coconut milk?

Coconut CREAM — thick, sweetened cream of coconut like Coco López is the classic. Coconut milk is thin and unsweetened, and it makes a watery, flat colada. Stir the can well before measuring; it separates in storage.

Can I make a frozen piña colada instead?

Yes: blend the same spec (60 ml rum, 90 ml pineapple, 45 ml coconut cream) with about a cup of ice until smooth. The shaken version tastes brighter and less diluted; the frozen one is thicker and colder. Both are legitimate — Puerto Rican bars serve both.

What rum is best in a piña colada?

White Puerto Rican-style rum is traditional and keeps it clean. A gold or lightly aged rum adds caramel depth, and a float of dark rum on top ("colada negra" style) looks and tastes fantastic. Avoid heavily spiced rums — the drink is sweet enough.

What ingredients are in a Piña Colada?

A classic Piña Colada calls for 60 ml (2 oz) White rum, 90 ml (3 oz) Pineapple juice, 45 ml (1.5 oz) Coconut cream. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

How strong is a Piña Colada?

A standard Piña Colada is roughly 12% ABV once mixed (before ice melt softens it further). That makes it about as strong as a glass of wine.

Is a Piña Colada shaken or stirred?

A Piña Colada is shaken. About 15 seconds with plenty of ice chills and dilutes it correctly.

What glass do you serve a Piña Colada in?

Serve a Piña Colada in a hurricane glass, packed with crushed ice.

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