How to Make the Perfect Piña Colada — Two Ways

Island time starts now.
Quinn Connors
March 01, 2018

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If getting caught in the rain, not doing yoga and making love at midnight are the sort of things you like, then surely you must like piña coladas. All cheesy late-70s songs aside, there's nothing quite like this icy coconut, pineapple and rum drink to get you straight into holiday mode. Meaning 'strained pineapple' and originating from Puerto Rico where it's the national drink, the piña colada has been a steadfast favourite for all those on island time since at least the mid-1950s. The classic version of this tropical cocktail can vary, but for the most part, the drink consists of pineapple juice, coconut cream or coconut milk and rum and can be shaken or blended with plenty of ice.

While messing with a classic can sometimes be a lost cause, when you enlist someone like Charlie Ainsbury, ex-This Must Be The Place bartender and Dan Murphy's Spirit Ambassador, to create a twist on the traditional, you end up with some delicious results. And while it's always nice having someone behind the bar pouring, shaking and blending your drinks, it's even better when you can be that person at home and really impress your guests. In the video above, Charlie Ainsbury teaches you the tips and tricks to making a classic piña colada and one with a twist.

Study these recipes, stock up on some quality rum and tropical juices, and start wowing your friends with your newly learned piña colada knowledge. And if having your cocktails made for you is more your thing, head to Dan Murphy's House of Discovery, direction Tiki Bar, to immerse yourself further in the world of piña coladas.

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THE CLASSIC

— 50 ml white rum
— 50 ml pineapple juice
— 50 ml coconut cream
— A squeeze of lime juice
— A slice of fresh pineapple

Combine the rum, pineapple juice, coconut cream and lime juice in a shaker with ice, and give the mix a few good shakes.
Pour over ice, and top it off with a fresh slice of pineapple.

Charlie's tip: Feel free to add some sugar syrup to this recipe as coconut creams and pineapples vary in sweetness.

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THE SWIM-UP POOL BAR

— 50 ml white rum
— 30 ml pineapple juice
— 15 ml lime juice
— 10 ml orgeat syrup like Crawley's
— Nutmeg

Shake the rum, pineapple juice, lime juice and orgeat syrup together with glass, then strain into a cocktail glass.
Garnish with freshly grated nutmeg.

Charlie's tip: While white rum is classically used for the piña colada, have fun experimenting with gold and dark rums, too. 

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Sip, savour and boost your cocktail savoir-faire at Dan Murphy's House of Discovery from March 8–10. Get your tickets here.

Published on March 01, 2018 by Quinn Connors
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