Piña Colada is a classic, creamy cocktail originating from Puerto Rico, combining the sweet taste of pineapple with velvety coconut cream and a delicate hint of white rum. The version with fresh pineapple enriches the drink with natural fruity freshness and a slightly fibrous texture, while lime adds a pleasant acidity that balances the sweetness. Perfect for New Year's Eve 2025 as an elegant, tropical cocktail served in cups or tall glasses; it pairs wonderfully with seafood snacks, finger food, and tropical salads. Visually striking — a creamy, light yellow layer with foam on top, garnished with a piece of pineapple and a cherry — it catches the eye and invites tasting.
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Chill the glasses: place 4 tall glasses (e.g., hurricane or highball glasses) in the freezer for 10 minutes. Chilled glass will enhance the creaminess of the cocktail and prevent the ice from melting quickly after pouring.
Prepare fresh pineapple: peel the pineapple with a sharp knife, cutting off the top and bottom. Stand it on a cutting board and remove the skin by running the knife vertically, cutting out the eyes. Cut the flesh into slices, remove the tough core (the middle part), and chop the rest into smaller pieces to obtain about 200 g of pure flesh. Weigh the portion on a kitchen scale.
Juicing the lime: cut 1–2 limes in half and squeeze the juice using a manual citrus juicer until you obtain 40 ml of juice. Strain the juice through a fine sieve to remove seeds and larger pieces of pulp.
Prepare simple syrup (optional): in a small saucepan, combine 50 g of sugar and 50 ml of water (you will make more syrup than needed, you can store the rest). Heat over low heat and stir for 2–3 minutes until the sugar dissolves. Let it cool before use. Add 30 ml of syrup to the cocktail if you want a sweeter version.
In a blender jar (with a capacity of at least 1 liter), add in the following order: 480 ml of pineapple juice, 240 ml of coconut cream, 240 ml of white rum, 200 g of chopped pineapple, 40 ml of lime juice, and 400 g of crushed ice. If you want a sweeter cocktail, add 30 ml of sugar syrup. This order will make it easier for the blender to start mixing.
Blend on high speed for 30–45 seconds until the drink is smooth, creamy, and slightly frothy on the surface. Stop blending after 15 seconds and check the consistency; if there are larger pieces of ice or pineapple, blend for another 10–15 seconds.
Pour the cocktail evenly into 4 chilled glasses — use a ladle or a pitcher to achieve uniform portions. Each serving should have a thick, creamy consistency and a delicate foam on top.
Decorate each glass with a wedge of pineapple and one maraschino cherry (if using). Stick a slice of pineapple on the rim of the glass and place the cherry on a toothpick or directly in the cocktail. Serve immediately with a straw.
Serve immediately after preparation — the cocktail tastes best fresh, when it is cold and creamy. Make sure guests have straws and possibly an extra napkin.
Piña Colada is the national drink of Puerto Rico and was popularized in the mid-20th century; there are several claims to its invention, but it is most commonly associated with a bar in San Juan.
Serve in chilled hurricane glasses or in clear tall glasses to highlight the color. Add a long straw and a decoration of pineapple and cherries. For a non-alcoholic version, omit the rum and increase the pineapple juice by 60–80 ml and add 60 ml of coconut water or additional coconut cream.
It is not recommended to store the prepared cocktail for longer than 15–20 minutes — the ice melts quickly, and the coconut cream may separate. Store the ingredients (juice, coconut cream, rum) separately in the refrigerator; the simple syrup can be stored in the refrigerator for up to 2 weeks.
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