Rum
Piña Colada
Combine 2 oz white rum, 3 oz pineapple juice, and 1.5 oz coconut cream, shake with ice, and strain into a hurricane glass. The mixture yields a smooth, frothy texture and a bright, fruity aroma that hints at the beach. With a pineapple wedge garnish, the cocktail is ready in minutes, making it a practical choice for a relaxed evening at home. No special equipment beyond a shaker is required. It pairs well with casual conversation and music.
Ingredients
- Rum (White) 2 oz
- Juice (Pineapple) 3 oz
- Coconut Cream 1.5 oz
- Glass:
- Hurricane
- Garnish:
- Pineapple Wedge
Instructions
- 1
Shake with ice
- 2
Strain into glass
History
Records from the early 1950s credit the Caribe Hilton hotel in San Juan, Puerto Rico, where bartender Ramón "Monchito" Marrero created the drink as a signature offering. It was later adopted as Puerto Rico's official drink in 1978.
Tasting Notes
The palate receives a creamy, coconut-laden body balanced by the sharp acidity of pineapple, while the rum provides a subtle, warm backbone. It finishes smooth and mildly sweet without noticeable bitterness.
Serve chilled as a brunch or summer porch refresher.
Save this recipe, track your pantry, and get AI-powered suggestions.
Open Web App →
