COCKTAILS

Piña Colada (shaken)

Name a more iconic way to spend a summer than by sipping on a rich, creamy Piña Colada. As you think, we'll sip on ours. The original was created in 1954 with BACARDÍ, so skip the mix and serve it today like it was should be served: with fresh pineapple and lime juice, cream of coconut and, of course, BACARDÍ Superior Rum.

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VIDEO

HOW TO MAKE A Piña Colada (shaken)

How to make a

Piña Colada (shaken)

  • 2 oz BACARDÍ Superior rum
  • 1 oz fresh pineapple juice
  • 2 tsp caster sugar
  • 1 1/2 oz fresh coconut water
  • 3-4 chunks of fresh pineapple
  • pineapple wedge as garnish
BACARDÍ Piña Colada recipe

One step at a time

Step 1

Crush

Add pineapple chunks and sugar to a shaker and gently crush.
Step 2

Combine

Pour in the BACARDÍ Superior Rum, pineapple juice and coconut water. Stir with a bar spoon.
Step 3

Shake

Shake vigorously.
Step 4

Serve

Serve over crushed ice in a hurricane or highball glass. Garnish with a pineapple wedge.

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FAQ

WANT TO KNOW MORE?

What is white rum?

White rum is usually a light-bodied variant with a soft, sweet taste. It’s often used in light refreshing cocktails, especially favorites, like the Mojito and Daiquiri.

Where was the Piña Colada invented?

The Piña Colada hails from San Juan, Puerto Rico, invented by a bartender named Ramón “Monchito” Marrero who used BACARDÍ white rum.

What type of rum goes in a Piña Colada?

While the classic Piña Colada is made with white rum, you can always experiment with different flavors. Try a gold rum to bring a bit more warmth, or a spiced rum for a unique cocktail.