Pina Colada Cocktail (Puerto Rican style)

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: blend
• Glass: Pineapple shell (frozen) glass
• Ice: Crushed ice
• Garnish: Parasol, pineapple wedge & Luxardo Maraschino cherry
• ABV: 11%

Ingredients

• Bacardi Carta Blanca light rum — 2 oz (60 ml)
• Pineapple juice (fresh pressed) — 3 oz (90 ml)
• Cream of coconut (e.g. Coco Lopez, Re'al etc.) — ⅔ oz (20 ml)
• Lime juice (freshly squeezed) — ½ oz (15 ml)

How to make it

1. BLEND all ingredients with 6oz scoop crushed ice.
2. Serve with paper straws.
3. Garnish with a parasol, pineapple wedge, and Luxardo Maraschino cherry.

A cocktail with pineapple and coconut served in a pineapple shell.

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