The Frozen Piña Colada Recipe You've Always Wanted
By Samantha Weiss Hills
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Today: The cocktail that will change your mind about frozen drinks.
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I feel for the plight of the piña colada.
It’s a drink that shoulders a laundry list of should-be turn-offs for the proper cocktail drinker: It’s fruity and juicy, more sweet than bitter or boozy; it’s campy and frothy; and it can feel hefty, even for a cold drink. But, for anyone willing to give it a second chance, it can surprise even the most discerning drink enthusiast.
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It’s said to have originated in Puerto Rico in the 1950s. The first ever to be mixed is claimed by both a restaurant and a hotel bar in San Juan, and people have strong feelings about their preference for frozen vs. not frozen (I fall on the frozen side of things). Either way, it’s hard to argue against the merits of three island staples like pineapple juice, coconut, and rum. The miraculously non-dairy cream of coconut complements a proper ratio of pineapple juice to rum and, if it’s just right, you can taste every ingredient in your glass.
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We added a spritz of lime to the classic tropical trifecta, and topped it with maraschino cherries and shaved, toasted coconut for a bit of texture. This is a healthy pour for one person, but we’d recommend filling up your blender with even more to make it a party.
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Frozen Piña Colada
Serves 1
1 ½ ounces Captain Morgan white rum
1 ½ ounces cream of coconut
2 ounces fresh pineapple juice
Juice from ½ a large lime
4 cups ice
Fresh pineapple, maraschino cherries, and shaved, toasted coconut for garnish
Combine rum, cream of coconut, pineapple juice, and lime juice in a blender.
Add 4 cups ice and blend until smooth. Sometimes it’s better to start on a lower setting to break the ice down, and then blitz at the end to the ice consistency you want.
Serve in a hurricane glass (or other bulbous vessel) and garnish with fresh pineapple, maraschino cherries, and shaved coconut.
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Photograph by James Ransom.
