The best Pina Colada that Jordan once made it at a boat party.
This frozen piña colada recipe is more dignified—but no less fun. When made with care, the preeminent summer drink balances sweetness and tang, has a creamy coconut edge, and packs a punch.
BY BRAD LEONEinstruction
You’ll need a blender to achieve this rum cocktail’s coveted slushie-like texture.
You’ll need a good amount of freezer room, so clear some space on an easy-to-access shelf before you get started. Using fresh pineapple slices will add extra brightness to the drink; if you can’t find a good one, an 8-oz. bag of frozen pineapple chunks will work.
This version owes its richness to both cream of coconut and coconut milk, which get blitzed along with the other piña colada ingredients.
Freeze the mixture (yes, in its blender cup!), then blitz again to reach a creamy consistency that can’t be beat—no giant machine with a twisting arm required.
No matter where (or when) you’re serving this frozen cocktail, a little umbrella is a nice finishing touch.
If you’re short on time or freezer space but still hoping for a tropical drink at home, this bird of paradise cocktail recipe with rum, pineapple juice, and Aperol comes together quickly, as does a mai tai or a mojito.
Ingredients
½ fresh pineapple, peeled, cut into 1½" pieces
6oz. sweetened cream of coconut (preferably Coco López)
2oz. unsweetened coconut milk
8oz. white rum
2Tbsp. fresh lime juice
2oz. dark rum (optional)
Maraschino cherries and lime wedges (for serving)
preparation
Step 1 Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
Step 2 Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
Step 3 Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.
Do Ahead: Pineapple can be chopped 3 months ahead. Keep frozen.
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