Which rum for a piña colada?

Ingredients

• 60 ml (6 cl)Jamaican rum
• 10 ml (1 cl)cream
• 40 ml (4 cl)cream of coconut
• 120 ml (12 cl)pineapple juice
• Ice, for shakingice
• 3 large cubesice, for the glass
• 20 ml (2 cl)white rum (light version)
• 20 ml (2 cl)dark rum (light version)
• 60 ml (6 cl)pineapple juice (light version)
• 20 ml (2 cl)cream of coconut (light version)
• 30 ml (3 cl)milk (light version)
• 1 sprigmint, to garnish the light version

Instructions

1. 1

   Shake the ingredients

   Shake the rum, cream, cream of coconut and pineapple juice with ice in a cocktail shaker.

2. 2

   Strain over ice

   Strain into a long drink glass containing three large ice cubes.

3. 3

   Choose a lighter version

   For the lighter variation, use 20 ml white rum, 20 ml dark rum, 60 ml pineapple juice, 20 ml cream of coconut and 30 ml milk.

4. 4

   Mix the light drink

   Shake the lighter-version ingredients with ice, then strain into a glass.

5. 5

   Garnish with mint

   Add a sprig of mint as a garnish if you like.

What is a piña colada?

The piña colada is a tropical cocktail associated with Puerto Rico, traditionally built around rum, pineapple and coconut. This version uses Jamaican rum and adds a little cream for extra body.

Jamaican rum can bring a more pronounced, fruity character than a lighter, subtler rum. If that is not to your taste, the recipe’s lighter variation combines white and dark rum instead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 2g protein, 27g carbs, 6g fat.

Most of the carbohydrate and sugar come from the pineapple juice and sweetened cream of coconut; the rum and cream contribute much of the energy, while the cream adds some fat. The rum contributes most of the drink’s alcohol, so pair it with water and a savoury snack if serving it as part of a meal.

Choosing the rum

Jamaican rum: its fuller, often aromatic profile is the defining choice here, so it will make a noticeable difference to the finished drink.

White and dark rum: the alternative version splits the rum between these two styles. Use the stated 20 ml of each to keep the balance with the reduced juice and coconut.

The creamy balance

Cream of coconut: this sweetened coconut ingredient gives the drink much of its coconut flavour and sweetness. It is not the same as unsweetened coconut milk.

Cream: the small measure is the recipe’s extra creamy touch. Shake it thoroughly with the other ingredients so it blends evenly rather than sitting in a separate layer.

Shaking and straining

Shake the ingredients with ice until the mixture is cold and evenly combined. The recipe does not give a shaking time, so use the chilled shaker and well-mixed texture as your cues.

Strain over three large ice cubes in a long drink glass. Larger cubes melt more slowly than small pieces, helping the drink stay chilled as you sip.

Making the lighter variation

The lighter version reduces the pineapple juice and cream of coconut, adds milk, and uses a split of white and dark rum. Shake these ingredients with ice as in the main method.

A sprig of mint is suggested as a garnish. It adds a fresh aroma without changing the core combination of rum, pineapple and coconut.

Serving ideas

Serve the drink straight after shaking while it is cold and foamy. A chilled glass can help keep it refreshing, though the recipe does not require one.

The sweet, creamy flavour suits salty snacks or fresh fruit alongside it. Keep any accompaniment simple so it does not compete with the pineapple and coconut.

Recipe notes & tips

• Measure the cream of coconut carefully, as it is sweetened and strongly flavoured.
• Shake with plenty of ice so the cream and coconut blend smoothly.
• Use three large cubes in the glass, as specified, rather than filling it with small chips.
• Choose a Jamaican rum with a flavour you enjoy, since its character comes through in this simple mix.
• Shake the lighter variation just as thoroughly as the main drink.

Variations

• Use the lighter blend: Shake 20 ml each of white and dark rum with the reduced juice, coconut and milk.
• Adjust the rum style: Swap the Jamaican rum for a white or dark rum if you prefer a different flavour profile.
• Add mint: Garnish the lighter variation with a sprig for a fresh aroma.
• Serve frozen: Blend the main ingredients with ice for a slushier texture, rather than straining over cubes.

Common mistakes to avoid

• Using coconut milk: Cream of coconut is sweetened and thicker; use the ingredient specified for the intended flavour and texture.
• Skipping the shake: The cream and coconut can remain unevenly mixed; shake everything with ice before straining.
• Using too little ice: The drink may not chill properly; include ice in the shaker and three large cubes in the glass.
• Pouring the full-strength mix into the light version: The lighter variation has different proportions; measure its ingredients separately.
• Leaving the drink to stand: Ice melts and dilutes the cocktail; serve it promptly after shaking.

How to store

This drink is best made and served immediately; it does not keep well once shaken because the ice melts and dilutes it. Do not store a prepared serving with ice for later.

Frequently asked questions