It’s Piña Colada Day! By all means, you have to make it special, no? Like the margarita, the mojito, or the bloody Mary, this refreshing tropical drink sits in the hall of fame of must-have cocktails that have won the world over. But you already knew that.
But what you may not know is that the Piña Colada is the national drink of Puerto Rico where it was born in the 50s at the Caribe Hilton, from the mix of Puerto Rican rum, Coco Lopez, coconut, and pineapple; flavors that evoke sun, beach, and summer.
What you should know is that you don’t have to visit the island to taste a perfect Piña Colada cocktail. In fact, mixologists of the world and bartenders across nations have mastered its recipe. Some have even re-invented it!
Whether you choose to hit your favorite rooftop cocktail bar or decide to entertain some guests home, prepare your Collins glasses, try these 4 amazingly simple Piña Colada recipes. Cheers!
The Basis
If you are absolutely new to the subtle art of mixology, check out our post on finding the golden ratio when adding cocktail ingredients. Also check out this video on how to quickly mix your own cocktails at home.
1. The Classic Piña Colada
Before we go all crazy with the inventive variants. let visit the classic recipe with the Drink Mixer to learn what makes as Piña Colada the refreshing nectar of warm happiness that it is.
Ingredients:
- 1½ oz. light rum,
- 2 oz. Coco Lopez coconut cream,
- 2 oz. Pineapple juice,
- 1 cup crushed ice
Pour everything in a blender, pour into a hurricane glass, garnish with pineapple slice and/or maraschino cherry and serve.
2. No Passport Required
This simple exotic variant of the Piña Colada won the Tales of the Cocktails Piña Colada competition, meaning that this is as awesome as a creative cocktail can get. Combining brown sugar and honey, it is guaranteed to satisfy your sweet tooth.
Ingredients:
- Honey,
- Toasted Coconut,
- 1 oz. Toasted pineapple puree,
- 2 oz. Smoked Anejo rum,
- 2 oz. Coconut milk,
- 5 oz. Brown sugar syrup,
- 5 oz. Ginger puree
Cold smoke the rum in a container for 45 minutes with cherry wood. Dip your glass into the honey and rim with the toasted coconut. Pour the remaining ingredients into a shaker with ice and shake. Strain into the prepared glass over ice. Simple!
3. Piña Colada Frozen Yogurt
Another exciting recipe you have to try on the warmest days of summer is this yummy Frozen yogurt, courtesy of Creative Culinary. Unlike the cocktail drink, the yogurt requires freezing time and the use of an ice cream maker.
Ingredients:
- 3 cups regular Greek yogurt,
- 1½ cups coconut milk,
- 1 cup sugar,
- 1 cup coconut flakes,
- 1 cup fresh pineapple chunks,
- 5 tbsp. rum,
- 2 tbsp. pineapple juice,
- Toasted Coconut,
- Maraschino cherries
Blend everything but the toasted coconut and the cherries until smooth but still chunky. Refrigerate at least 4 hours, at best, overnight. Process in a ice cream maker and refrigerate again for at least 4 hours. Scoop, garnish with the toasted coconut and cherry to taste. Enjoy!
4. Chi Chi
For those who can’t stand rum but still want to taste a nice Piña colada cocktail, there is the Chi Chi, where vodka replaces rum for an equally delicious, although less smokey drink.
Ingredients:
- 1 cup crushed ice,
- 1 oz. cream of coconut,
- 1½ oz. jigger vodka,
- 4 oz. pineapple juice,
- 1 sliced fresh pineapple,
- 1 maraschino cherry
Pour everything in a blender, pour into a hurricane glass, garnish with pineapple slice and/or maraschino cherry and serve.
That is just some of the simplest modern creative Piña Colada variations springing up around the country. If you are in Chicago, you have to try Kinmont’s gory, kitchen-bar mashup, inspired by “Werewolves in London”. They say it’s like as Piña Colada but with pig’s blood!
How do you like your Piña Colada? Tell us about it in the comments.