The Best Piña Colada Recipe
Servings: 2
Ingredients
- 2 1/2 to 3 c. fresh pineapple (cubed)
- 4 oz. gold rum (we used Cruzan Aged Rum)
- 3 oz. cream of coconut (such as Coco Real or Coco Lopez)
- 2 oz. heavy cream
- 1 tsp. fresh lime juice
- 1 c. ice (add just a bit more if needed)
- 1 small dash of Agnostura bitters (easy does it!)
- toasted coconut
- nutmeg
- 1/2 – 1 oz. dark rum to be used as a floater (we used Myers’s Dark Rum)
- Maraschino cherry and pineapple slices for garnish
Instructions
- Freeze fresh pineapple chunks until firm. In a blender, add rum, Coco Lopez, heavy cream, lime juice, the bitters and the pineapple and blend together. Add ice and blend again until creamy. If the mixture is too thick, add a few drops of cream or pineapple juice and blend until the desired consistency. Serve in a tall glass. Add a floater of dark rum, a sprinkle of nutmeg and toasted coconut and garnish with a cherry and a pineapple slices.