Piña Colada Recipe
Our frozen version of this classic features Captain Morgan Original Spiced Rum, Coco Real, pineapple juice, with a float of Myers's Dark Jamaican Rum on top and a pineapple coconut rim.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with PIÑA COLADA
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Base
Garnish & Rim
Method
Garnish & Rim
Toast coconut
Preheat a small dry skillet over medium heat. Add shredded coconut in an even layer and toast, stirring frequently, until golden brown and fragrant, 2–4 minutes. Remove from heat and let cool.
Prepare rim
Mix toasted coconut and granulated sugar on a small plate. Pour 1 tsp pineapple juice onto a second small plate. Moisten the outer rim of a chilled hurricane or Collins glass by dipping the rim into the pineapple juice. Immediately dip the moistened rim into the coconut-sugar mixture, pressing gently so the mixture adheres evenly. Set the glass aside to let the rim set for a minute.
Cocktail Base
Assemble frozen piña colada
Add 2 oz Captain Morgan Original Spiced Rum, 1.5 oz Coco Real (coconut cream), 3 oz pineapple juice, and 1.5 cups crushed ice to a blender. Blend on high until smooth and slushy, about 20–30 seconds. Scrape down the sides and blend briefly again if needed; consistency should be thick but pourable.
Pour
Pour the blended piña colada into the prepared rimmed glass, filling to about 1/4 inch from the top.
Float Myers's rum
Carefully pour 0.25 oz Myers's Dark Jamaican Rum over the back of a spoon held just above the drink surface to create a floated layer on top.
Garnish and serve
Skewer a pineapple wedge and maraschino cherry (if using) and place on the rim or drop the cherry into the drink. Serve immediately with a straw and optional cocktail pick.