What to CookEditors' PicksAmanda & Merrill

My Favorite Pina Colada

4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Pina Colada

- Merrill

Advertisement

Yesterday morning when I woke up, it was 38 degrees Fahrenheit in Brooklyn. Hard to believe that just ten short days ago, I was in sunny Florida (the trip was a surprise birthday present from my thoughtful husband), lolling by the pool and sipping a pina colada. Now that there's a distinct chill in the air here in New York, I thought it could be time to share my recipe for said pina colada, painstakingly perfected over the course of the four day trip.

I like more pineapple than coconut in my pina coladas, so I thought I'd add some fresh pineapple as well as pineapple juice. And after a few experiments, I found that a combination of coconut milk and cream of coconut produced the right blend of sweetness and creaminess. A spritz of lime juice and a grating of fresh nutmeg were later additions.

Those of you living in more temperate areas can enjoy one of these poolside, and those who -- like me -- are on the verge of lugging your winter clothes out of storage can join me in a tropical fantasy, swathed in the warm cocoon of central heating.

Advertisement

My Favorite Pina Colada

Makes 4 cocktails

  • 3 oz light rum
  • 4 cups ice
  • 2/3 cup fresh pineapple chunks
  • 3 ounces cream of coconut
  • 2 ounces coconut milk
  • 4 ounces pineapple juice
  • Juice of 1/2 large lime
  • Pinch freshly grated nutmeg, plus more for garnish

Combine all the ingredients in a blender (use a good, strong one that can crush ice) and blend until smooth. Add more ice or liquid to taste. Serve in a pretty glass with a shower of grated nutmeg, a lime wedge and maybe even a cocktail umbrella.