During the pandemic, I was constantly searching for activities.

There was a period when we couldn’t even go out to eat, and for someone in restaurant marketing, that was really tough!

I did my fair share of cooking. And I’ll be honest, drinking too.

During the summer of 2020, I made it my mission to learn how to master a bunch of

classic cocktails.

These included the martini, the Manhattan, the Old Fashioned, the margarita, and more.

I’m not typically a rum drinker, but my boyfriend is. So I figured, why not learn how to make a Piña Colada?

Instead of a beach vacation, I decided a tropical drink would snap me out of my funk.

The Piña Colada

The Piña Colada was born in San Juan, Puerto Rico. It became the national drink of Puerto Rico in 1978. It originally started as a simple blend of rum and coconut, but by the mid-20th century, pineapple juice and other ingredients were added, creating the complex Piña Colada we love today.

Piña Colada Breakdown: Essential Ingredients

There are three core ingredients for a Piña Colada: pineapple, rum, and coconut cream.

Pineapple: This tropical fruit is the star of the show. It adds both sweetness and tang to the beverage. I always recommend using fresh pineapple chunks or wedges, as they offer the most vibrant flavor. But in a pinch, frozen pineapple is a convenient alternative. For quicker prep, pineapple juice works, too, but keep in mind that it will lack the depth that fresh fruit offers.

Rum: This is the spirit that provides the boozy kick. Bacardi, with its diverse selection of rums, is a perfect choice. I’ll delve deeper into rum options later, but for now, remember that white rum offers a clean base, while gold rum adds a touch of caramel sweetness. Dark rum, aged in barrels, brings a richer character with molasses, spice, and deeper caramel notes. It can create a more decadent Piña Colada experience.

Coconut Cream: This ingredient creates the Piña Colada’s signature creamy texture and coconut flavor. Here, your choice influences taste and richness. Cream of coconut, like Coco Lopez cream of coconut, will give you a concentrated coconut taste and thicker consistency. Light coconut milk offers a lighter texture and a more subtle coconut presence. Coconut water, the clear liquid from young coconuts, is the least sweet option, adding a hint of coconut and hydration, perfect for a healthier twist.

Other Piña Colada Ingredients

While the pineapple, rum, and coconut cream are the core trinity of the classic Piña Colada, many ways exist to add twists and personalize your drink! Here are some additional ingredients I often use:

Sweeteners: When I want to sweeten my drink without much coconut flavor, I replace the coconut cream with simple syrup. Agave syrup is another good choice that can complement some rums.
Lime Juice: If my cocktail is a little too sweet, I’ll add a splash of lime juice. This touch of tartness cuts through the sweetness and balances the flavors.
Fruits: For a fruity twist, I muddle fresh fruits like strawberries, mangoes, or oranges before blending. I also love adding a couple of maraschino cherries as a garnish and sweet treat.
Spices: I love adding a pinch of ground cinnamon, nutmeg, or even a dash of vanilla extract to give my drink a warm and aromatic touch.
Sparkling Water: Feeling bubbly? Occasionally, I’ll add a splash of club soda or flavored sparkling water, such as pineapple or coconut, for a lighter and more refreshing drink.

Essential Tools

There are just a few different tools needed to make a Piña Colada.

Barware:

Jigger: A jigger must pour the correct proportions of rum and other ingredients. Exact measurements ensure you have a balanced Piña Colada. If you don’t have a jigger, tablespoons can work in a pinch but are less precise.
Bar Spoon: A long-handled bar spoon helps stir your Piña Colada within the shaker. It’s not essential, but it can help avoid overflow and mess.
Blender: A blender is a must-have if you prefer a frozen Piña Colada.

Glassware Options:

Hurricane Glass: The classic Piña Colada glass is the iconic hurricane glass. Its large capacity allows for plenty of crushed ice and creates a visually stunning presentation.
Coupe Glass: If you’re looking for a more elegant presentation, a coupe glass can hold a non-frozen Piña Colada. It is wider at the rim than the base and holds around 6 ounces of liquid.
Rocks Glass: In a pinch, a rocks glass (also known as an Old Fashioned glass) can also be used for a non-frozen Piña Colada. It’s a short, sturdy glass that typically holds 4-6 ounces of liquid.

Crafting the Best Piña Colada with Bacardi Rum

Bacardi rum truly shines when it comes to Piña Coladas. The brand offers a range of options that will bring out different flavors in your Piña Colada.

Bacardi Superior (White Rum): This diverse spirit is a classic choice for Piña Coladas. It’s a clean-flavored white rum that lets the pineapple and coconut flavors take center stage. Choose this option for a light and refreshing drink.
Bacardi Gold Rum: I choose Bacardi Gold when I’m looking for a touch more complexity. Aged in oak barrels, it offers subtle notes of vanilla and caramel that add warmth and depth to your Piña Colada.
Bacardi Carta Blanca (Dark Rum): Feeling adventurous? Bacardi Carta Blanca, their dark rum aged in barrels, offers a decadent twist. This rum has molasses and spice notes, creating a richer and deeper Piña Colada experience.

Bacardi Pina Colada Cocktail Recipe

Now, we’re ready to make some drinks! Grab your favorite cocktail class, and let’s do this!

What You Need: Bacardi Superior Rum, fresh pineapple chunks, pineapple juice, cream of coconut, simple syrup, crushed ice, and a pineapple wedge and Maraschino cherry (for garnish).

Step by Step

Prep the Glass: If you’re using a hurricane glass, fill it with crushed ice.
Blend the Pineapple: In a blender, combine the fresh pineapple chunks and pineapple juice. Blend until smooth.
Combine and Blend Again: Add Bacardi Superior rum, cream of coconut, and simple syrup (if using) to the blender with the pineapple mixture. Blend for 30-45 seconds until smooth and creamy.
Strain (Optional): For a smoother texture, strain the blended Piña Colada into the hurricane glass. This step is optional, especially if you are using Coco Lopez, which already has a smooth consistency.
Garnish and Enjoy: Garnish your Piña Colada with a pineapple wedge and a maraschino cherry. Sit back, relax, and enjoy a taste of paradise made with Bacardi Superior Rum!

The next time you’re at the grocery store, I encourage you to pick up everything you need to make this delicious cocktail. Warmer weather is right around the corner, and this is the perfect tropical summer drink. Cheers!

How to Make the Best Piña Colada Cocktail with Bacardi Rum

Christina Orso

Bacardi rum truly shines when it comes to Piña Coladas.

Print Recipe Pin Recipe

Ingredients

2 oz Bacardi Superior Rum white rum
1.5 oz Fresh Pineapple Chunks
3 oz Pineapple Juice
1 oz Cream of Coconut I recommend Coco Lopez
¾ oz Simple Syrup optional
Crushed Ice
Pineapple Wedge for garnish
Maraschino Cherry for garnish

Instructions

Prep the Glass: If using a hurricane glass, fill it with crushed ice.
Blend the Pineapple: In a blender, combine the fresh pineapple chunks and pineapple juice. Blend until smooth.
Combine and Blend Again: Add Bacardi Superior rum, cream of coconut, and simple syrup (if using) to the blender with the pineapple mixture. Blend for 30-45 seconds until smooth and creamy.
Strain (Optional): For a smoother texture, strain the blended Piña Colada into your prepared hurricane glass. This step is optional, especially if you are using Coco Lopez, which already has a smooth consistency.
Garnish and Enjoy: Garnish your Piña Colada with a pineapple wedge and a maraschino cherry (optional). Sit back, relax, and enjoy a taste of paradise made with fresh pineapple!