Luxury Spirits

Snow in April Pina Colada

Mix It Yourself

½ Frozen pineapple, or fresh pineapple peeled, cut into 1½-inch pieces and frozen (keeps for 3 months in the freezer)
6 ounces sweetened cream of coconut (such as Coco López)
2 ounces unsweetened coconut milk
8 ounces white rum
2 tablespoons fresh lime juice
2 ounces Myers dark rum (optional)
Wedge of pineapple, maraschino cherries or lime wedge for garnish

Just like a regular pina colada but with a little more rum. Freezing the pineapple ahead of time makes this even better. Puree everything up to the lime juice with 3 cups of ice. If you can wait, put the blender full of pina colada into the freezer for a few hours to make it even creamier. When you'er ready, pour into tall glasses, garnish with pineapple, cherry or lime wedges (or all three) and a gentle splash (over the back of a spoon works well) of dark rum to float on top. 

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