Rum • Sweet
Piña Colada

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Regardless of your feelings about getting caught in the rain, we hope you have room in your heart for Puerto Rico’s national drink, the trusty Piña Colada. This is a drink (and sometimes a cheese) with the power to make any day a beach vacation, even in the middle of February. There are conflicting reports as to when and where the “first” Piña Colada was invented, some involving pirates, others dueling Puerto Rican bartenders. For our part, we feel like it would be hard not to discover the Piña Colada if you lived on a tropical island, just by sheer probability, given all the rum, coconut and pineapple at your disposal.

The Essentials

Coco Lopez
Pineapple Juice
The Details


2.5 oz Rum
3 oz Coco Lopez
6 oz Pineapple Juice
1/2 Cup Crushed Ice


  • Pour rum, Coco Lopez and pineapple juice into a blender with crushed ice.
  • Blend until smooth and pour into a Hurricane glass.
  • Garnish with a pineapple wedge.

Mix it Up

The Piña Colada is traditionally made with white rum, but you can split the rum ratio between a light and dark rum to provide more depth. Many bars will serve their PCs with a float of Amaretto. We suggest either Lazzaroni Amaretto or St. Maarten Almond Liqueur (a Caribbean rum infused with almonds).

Recommended Rums: Denizen 3 year White Rum, Eldorado 3 year White Rum, Bacardi 8 year Rum, Hamilton Demerara Rum, Caliche White Rum

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