Piña Colada
Classic Cocktails · Served tall in a Hurricane glass
Created in 1954 by Ramón 'Monchito' Marrero at the Caribe Hilton in San Juan, Puerto Rico.
Ingredients
- White Rum2 oz
- Coconut Cream1.5 oz
- Pineapple Juice1.5 oz
- Lime Juice0.5 oz
Method
- 1.Combine all ingredients in a shaker with ice.
- 2.Shake hard for 12-15 seconds.
- 3.Strain into a chilled hurricane glass or tiki mug over crushed ice.
- 4.Garnish with a pineapple wedge and cherry.
Notes
- Use Coco López or real coconut cream — not coconut milk. The richness is the point.
- The half ounce of lime is not traditional but widely adopted to balance the sweetness.
Batch scaling
Common batch sizes for the Piña Colada. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| White Rum | 2 oz | 4 oz | 8 oz | 16 oz | 32 oz |
| Coconut Cream | 1.5 oz | 3 oz | 6 oz | 12 oz | 24 oz |
| Pineapple Juice | 1.5 oz | 3 oz | 6 oz | 12 oz | 24 oz |
| Lime Juice | 0.5 oz | 1 oz | 2 oz | 4 oz | 8 oz |
Scale to any batch size — instantly
Open the calculator to scale the Piña Colada by servings, bottle fill, or container volume. Unit conversion built in.
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