Piña Coladas

The ultimate tropical drink. A mixture of light and dark rum, as well as a bit of heavy cream and a dash of bitters creates a richer, more interesting taste. We like to use Texas-made Treaty Oak rum, but you can never go wrong with Myers. More in our article on making Piña Coladas.

  • 1 ½ ounces light rum
  • 1 ounce dark rum
  • 4 ounces pineapple juice
  • 2 ounces coconut cream (Coco Lopez Cream of Coconut preferred)
  • 1 cup crushed ice
  • 1 ounce heavy cream
  • dash of Angostura bitters
  • maraschino cherry, for garnish
  • pineapple slice, for garnish

Pour the ingredients into a blender, and whir for several seconds until well mixed. Pour into a tall collins glass. Garnish with cherry and pineapple slice.

To make a pitcher, just multiply the ingredients by four and proceed accordingly.

Kitchen tools you'll need for Piña Coladas:
Blender, Tall Collins Glass, Ice Crushers

Ready in: 10 Min

Recipe editor Patricia Mitchell