HOW TO
Piña Colada

  • Taste

A simple shaken Piña

While not entirely no-fuss, this piña recipe is distinct from the blended or busy cocktail familiar to most. It may seem like a hobo riff, but the simplicity yields a drink true to its origin and easy enough for even the slipperiest mind to commit to memory. It's the perfect sipper (or slammer, depending on your sweet tooth) for a lazy, hazy Sunday afternoon.

5 Ingredients 5 Ingredients 5 Ingredients 5 Ingredients 5 Ingredients 5 Ingredients

✣ 2 ounces white rum

Choose your favorite light rum, no need to overthink it

✣ 2 ounces cream of coconut

Coco Lopez is fine, or you can make your own with fresh coconut and sweetened condensed milk, or Thai Kitchen coconut cream sweetened to taste

✣ 2 ounces pineapple juice

The fresher the better (and less sweet) but classic Dole always does the trick in a pinch

✣ Maraschino cherry

Luxardo only, pricey but worth every penny

✣ Angostura bitters

Just a dash for a crucial hit of spicy complexity

shake aggressively shake aggressively

① Shake

Place the white rum, coconut cream, pineapple juice, and pebbled ice in a cocktail shaker. Shake aggressively for at least 15 seconds, the longer the better for an ice-cold and frothy first sip.

② Pour

Pour into glasses filled with crushed or pebbled ice.

③ Serve

Add a dash or two of angostura and serve with a maraschino cherry.

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