Pina Colada Recipe
White, Demerara, and Pot Still Rum, coconut cream, pineapple, lime, bitters
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Ingredients
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Cocktail
Optional Finish
Method
Cocktail
Prepare glass
Chill a hurricane or large coupe glass by filling it with ice water while you prepare the drink. If you prefer, place the glass in the freezer for 5–10 minutes instead.
Measure and combine
Discard the ice water from the chilled glass. In a blender or cocktail shaker (see note), add 1.5 oz white rum, 0.5 oz Demerara rum, 0.5 oz pot-still aged rum, 2 oz coconut cream, 3 oz fresh pineapple juice, and 0.5 oz fresh lime juice.
Ice and bitters
Add about 1 cup of fine cracked ice to the blender or shaker. Add 2 dashes of Angostura bitters over the top — the bitters add depth and a subtle spice note to the classic sweetness.
Blend or shake
If using a blender: blend on medium speed for 6–10 seconds until the mixture is smooth and slightly frothy (avoid over-blending to prevent watering down). If using a shaker: vigorously shake for 12–15 seconds, then strain over crushed or finely shaved ice in the chilled glass.
Serve
Pour the blended mixture into the chilled hurricane or coupe glass. If you used a shaker, fine-strain over fresh crushed ice to achieve the classic texture. Top with a pineapple wedge and a maraschino cherry on a pick.
Optional Finish
Garnish and aromatic finish
Lightly grate a tiny pinch (about 1/10 tsp) of fresh nutmeg over the top for an aromatic accent. Optionally sprinkle a teaspoon of toasted coconut flakes on the foam or rim for added texture and a toasty coconut aroma.
Serve immediately and enjoy chilled. Adjust bitters or lime to taste when repeating the recipe.