A delicious tropical cocktail which simply means ‘strained pineapple’ in Spanish, referring to the freshly pressed and strained pineapple juice used in the drink's preparation. Originating from Puerto Rico and made famous by the Caribe Hilton Hotel which created it, it’s a mixture of coconut cream, heavy cream, pineapple juice and rum, however in recent versions, I’ve seen variations that use more creaminess (condensed or evaporated milk) and bit of sour (lime juice) or even a dash of bitters. In my version, I’ve tweaked the recipe to my tastes, making it not as thick and more zestier with extra fresh pineapple and some lime juice to make it zing a bit more.
Also there is contention between whether it’s blended or shaken and in my opinion, a piña colada is a drink you share, so I’ve gone for the blender option which means you can easily whip up a big batch and serve 4 or more in one go! Perfect for summer.
Ingredients
- 240ml of pineapple juice
- 120ml of White Rum
- 120ml of coconut cream
- Juice of 2 limes, optional
- 2 cups of ice
- Optional: ½ cup of fresh pineapple, plus extra for garnishing
Watch the process
Method
- Place all ingredients (pineapple juice, rum, coconut cream, lime juice, ice) into a blender and blend till smooth.
- Pour into a large or long glass.
- Garnish with a wedge of pineapple on the rim of your glass.
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