Forget hurricane glasses overflowing with a sticky-sweet concoction of sugary mixers and subpar booze. This frozen piña colada recipe is more dignified—but no less fun.
When made with care, the preeminent summer drink balances sweetness and tang, has a creamy coconut edge, and packs a punch. You’ll need a blender to achieve this rum cocktail’s coveted slushie-like texture. You’ll need a good amount of freezer room, so clear some space on an easy-to-access shelf before you get started.
This version owes its richness to both cream of coconut and coconut milk, which get blitzed along with the other piña colada ingredients.
Freeze the mixture (yes, in its blender cup!), then blitz again to reach a creamy consistency that can’t be beat—no giant machine with a twisting arm required. No matter where (or when) you’re serving this frozen cocktail, a little umbrella is a nice finishing touch.
If you’re short on time or freezer space but still hoping for a tropical drink at home, this bird of paradise cocktail recipe with rum, pineapple juice, and Aperol comes together quickly, as does a mai tai or a mojito.
INGREDIENTS
½ fresh pineapple, peeled, cut into pieces
180ml. sweetened cream of coconut (preferably Coco López)
60ml. unsweetened coconut milk
240ml. white rum
2 Tbsp. fresh lime juice
60ml. dark rum (optional)
Maraschino cherries and lime wedges (for serving)
RECIPE PREPARATION
Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 450ml.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with 15ml. dark rum, if using, and garnish each with a cherry and lime wedge.
Do Ahead: Pineapple can be chopped 3 months ahead. Keep frozen.
Recipe by Brad Leone
This originally appeared on Bon Appetit US
