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Blended

Piña Colada

Ramón 'Monchito' Marrero, Caribe Hilton, San Juan, 1954. Cream of coconut (Coco López) is essential.

rumpineapplecoconutblendedtropicalibatiki
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FINAL ABV
11.6%
DILUTION
25%
TOTAL VOL.
162.7 mL
SERVED
×1

Ingredients

×1 serving
White rum
spirit
59.1 mL
Cream of coconut
sweetener
44.4 mL
Pineapple juice
citrus
44.4 mL
Lime juice
citrus
14.8 mL
TOTAL162.7 mL
SERVED (post-dilution)203.3 mL
RATIO BY ROLE
spirit36%
citrus36%
sweetener27%

How to make it

4 STEPS · ~4 MIN
  1. 01
    Combine
    2 oz white rum, 1.5 oz cream of coconut, 1.5 oz pineapple juice, 0.5 oz lime juice in a blender with 1 cup crushed ice.
  2. 02
    Blend
    On high, 20–30 seconds until smooth.
  3. 03
    Pour
    Into a hurricane or large goblet glass.
  4. 04
    Garnish
    Pineapple wedge and brandied cherry.

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