Rum
Justin's Piña Coladas
Spirit-Based · 4 servings · Serve: Hurricane glass or tall glass (12–14 oz)
At a glance
Hurricane glass or tall glass (12–14 oz)
Four generous piña coladas out of one blender, built on frozen pineapple instead of a bucket of ice so the drink stays thick without going watery. Two rums split the work: Bacardi Superior for backbone and Malibu for that unapologetic coconut sweetness. Shake the cream of coconut hard before you pour it; it settles like concrete in the can. Blend, taste, adjust, and these fill four 12 to 14 oz glasses comfortably.
Ingredients
- 24 oz frozen pineapple chunks (2 bags)
- 8 oz Bacardi Superior white rum (1 cup)
- 4 oz Malibu coconut rum (1/2 cup)
- 8 oz cream of coconut, well shaken (1 cup)
- 8 oz pineapple juice (1 cup)
Directions
Tap a step to check it off.
- Add everything to the blender.
- Blend on high until completely smooth.
- Too thick? Add a splash of pineapple juice and pulse.
- Too thin? Add more frozen pineapple or a handful of ice and blend again.
- Taste before serving (see notes), then pour into four glasses.
The Resort Version
Want it closer to the swim-up-bar version? Pull the Bacardi back and let the Malibu and cream of coconut shine. Sweeter, creamier, and the coconut steps forward.
- 6 oz Bacardi Superior
- 6 oz Malibu
- 8 oz cream of coconut
- 8 oz pineapple juice
- 24 oz frozen pineapple
Notes/Tips
Taste before serving, always:
- Too sweet? A squeeze of fresh lime brings it back.
- Not boozy enough? Add another ounce or two of Bacardi and blend for a few seconds.
Cream of coconut is not coconut milk and not coconut cream from the baking aisle; look for Coco López or Coco Real, and shake or stir the can well before measuring.
Goes well with
Making this for people? — it strips down to just the recipe.