The Piña Colada gets a bad rap among cocktail connoisseurs. For years, it was the poster child of the blender boom, a symbol of poolside bars and booze cruises. But the tropical classic—a mix of rum, coconut, pineapple and lime juice—dates back more than a half century, when it was the drink of the day in San Juan, Puerto Rico. Our recipe silences the blender blades and instead calls for pebble ice and a nice sturdy shake.
- 2 ounces light rum
- 1 1/2 ounces cream of coconut
- 1 1/2 ounces pineapple juice
- 1/2 ounce fresh lime juice
- Garnish: pineapple wedge
- Garnish: pineapple leaf
Add all ingredients into a shaker with ice and shake vigorously (20-30 seconds).
Strain into a chilled Hurricane glass over pebble ice.
Garnish with a pineapple wedge and pineapple leaf.