You are going to think you are on a tropical island as you drink this tasty tropical Pina Colada cocktail!
I have a love/hate relationship with Pina Coladas! I love them because they are delicious and I hate them because they are delicious. When I have one, I want more.
Danger Will Robinson. Danger to Lainey’s thighs.
I feel that everyone who drinks cocktails has had at least one tasty tropical Pina Colada in their lifetime. I am probably underestimating the amounts of Coladas that people have imbibed because I only imagine them being consumed while people are on vacation.
Hmmm, I wonder if most of the Pina Coladas are imbibed on cruises. Do you know? If you do, please leave me a comment! I would also like to know, do you order these in restaurants?
Guess what I’m going to talk about? Yup, you guessed it, my experience working at the Mexican restaurant.
I made a TON of Pina Coladas (although I didn’t weigh them, that’s my estimate!)
The three top cocktails that I made when I worked there were:
- Strawberry Margaritas
- Strawberry Daquiris
- Pina Coladas
I’ve never really been into fruit drinks myself. Sure, I would have one every once in a while just to make sure I wasn’t missing anything (Nope, never was). But the cocktail that I usually ordered was the Cadillac margarita. It was wildly popular and very different at the time with its little shot of Gran Marnier on the side.
(On a side note, the Cadillac margarita is one of my most popular Dishes Delish posts!)
The reason I didn’t have many Pina Coladas was because I thought they tasted a little funny.
What changed my mind about this luscious cocktail is I had a taste of Christopher’s Pina Colada when we went on a cruise. It was really delicious so I watched the bartender make one and immediately saw what was different. He didn’t use sweet and sour mix as I was taught to do.
For some reason, I don’t like sweet and sour mix in the Pina Colada, so you will not find it in my recipe. No, indeed you will not!
On to the recipe:
The Ingredients of the Tasty Tropical Pina Colada Cocktail and the Mixing
Here is what is in my Pina Colada: white rum (in my gold rum bottle), pineapple juice, cream of coconut and light cream.
So, without further ado, let’s get started.
I grab my blender container and set it aside.
I measure out 2 1/2 ounces of rum.
I pour it into the blender container.
Next, I measure out 1 1/2 ounces of cream of coconut. I used the Coco Reàl brand. I usually use Coco López but the store didn’t have any.
I am glad that this is a good substitute.
In the blender the cream of coconut goes.
Time to measure 1 ounce of light cream.
I pour it into the blender.
Now for the star of the show!
The pineapple juice. I measure out 6 ounces.
We are getting super close peeps. Into the blender it goes!
Next up, I fill the container 1/2 way with ice, being careful not to splash the contents all over the place.
Time to screw the cap on the container and attach it to the blender. I turn it on high for approximately one minute!!
As it is blending, I grab my martini skewer and place 2 maraschino cherries on it. That’s the only garnish I’m going to use today. It’s also popular to add a slice of fresh pineapple. 🙂
Time to pour the creamy goodness in the tulip shaped glass.
Notice that it has separated a little bit. That is completely normal. All frozen drinks separate pretty fast because of the alcohol. That is why you see people in restaurants frequently stirring their frozen concoctions.
If you don’t believe me, next time you are in a restaurant and see someone drinking a frozen drink, watch them carefully. Go on! Get up, go to their table and watch. Don’t worry, they won’t mind, especially if you tell them you are doing an experiment. Wink at them when you say that. It always works for me.
Now for the aerial view!
I hope you enjoyed this recipe!
Please feel free to Pin any photo to Pinterest, Yum the recipe to Yummly or leave me a comment.
And as always, may all your dishes/drinks be delish!
Tasty Tropical Pina Colada Cocktail
- 2 1/2 ounces white rum
- 1 1/2 ounces cream of coconut like Coco Lopez
- 1 ounce light cream
- 5 ounces pineapple juice depending on the size of your glass
- 2 cherries for garnish or a slice of pineapple
- Get your blender container
- Add all the above ingredients except the cherries
- Fill the container 1/2 way with ice
- Attach container to blender and blend on high for up to 1 minute
- Pour into pretty tulip glass
- Garnish with cherries or pineapple slice
- Raise glass, pretend you are on a cruise