A piña colada literally tastes like vacation. It’s the essence of any beach trip or all-inclusive getaway, but there’s no reason to wait until your frolicking in that white sand to have one, because guess what? They’re easy to make.
Now, there’s a number of different ways to make a piña colada, but we’d like to think ours is the best way because it’s not too sweet and just the right consistency. A lot of people use Malibu instead of regular rum, which isn’t a bad idea, but it makes the drink much sweeter.
This delicious cocktail originated in Puerto Rico, and we’re forever grateful to its citizens. In fact, Puerto Rico officially proclaimed the cocktail its national drink in 1978. They knew they created something really great.
Piña coladas are a great drink to whip up for a crowd. You need to bust out a blender to make them, so if you’re to go to the trouble of washing it, you might as well make one for everyone (and don’t be rude). Also, we used coconut milk for our piña colada, which usually comes in a can, so you’ll want to make use of the whole thing. We whipped up a batch for our day of floatie usage, and we can honestly say a better pairing does not exist.
A piña colada is 3 parts pineapple juice and 1 part coconut milk, so no matter how big of a batch you’re making just stick to this rule, but below is our recipe for four drinks:
- 4 oz of white rum (or more if you’re feeling wild)
- 3 cups of pineapple juice
- 1 cup of coconut milk
- 1/4 cup of simple syrup
- 2 cups of ice
- Cocktail umbrellas (for garnish)
- Maraschino cherries (for garnish)
- Pineapple wedges (for garnish)
This is the easy part. Blend all of the ingredients in an electric blender. We recommend putting the ice in first so your blender gets to it first. Pour into a Hurricane glass or mason jars, garnish with a pineapple wedge and maraschino cherry. Serve with straws (paper or reusable please!).