Piña Colada On The Rocks Recipe
Summer is here, and I have been dreaming of a vacation where I am sitting on the beach with a cocktail and a good book. All the beaches near me are super chilly, but I can get close to my vacation fantasies on the weekend using my front porch, a book and this Piña Colada On The Rocks Recipe. My neighbor Kim loves a good rum cocktail, and one day she came up with this one and we both fell in love. It is a nice twist on the classic, and no brain freeze or blender required.
Piña Coladas are pretty simple: Pineapple juice, Cream of Coconut and Rum. Could the drink be any more tropical? For our version, we are using fresh pineapple, Coco Real Cream of Coconut, Bacardi Light Rum, and Coconut Lime Sparkling Soda. I am Really Into the Coco Real and prefer it over the more popular Coco Lopez, but both will work. This drink is better with light rum rather than dark so that you can really taste the fruit, but the secret ingredient is the Coconut Lime Soda.
Whole pineapples used to be on my list of intimidating foods that I was not going to attempt to make or chop at home. As soon as I bought one and cut it myself, I knew I was never going back. It is so easy, and most pineapples come with instructions! Pick one that is ripe by smelling the bottom, or butt, of the fruit. If you can smell the sweet pineapple, it is ripe and ready. The more fragrant, the better. I like to leave mine on the counter even longer to get it super sweet.
Del Monte Pineapple Cutting Instructions. So much easier than I could have ever thought.
Putting Your Drink Together
First, cut your pineapple and dice it. I like a healthy amount in my drink, so I cut enough to have two to three tablespoons of chopped pineapple per glass.
Then, muddle your pineapple in the bottom of the glass. Really smush it down and release that juice. If you don’t have a muddler, get creative – there are plenty of things that can be used as good smushers.
Add 1.5 ounces of rum – a little more if you are feeling saucy, a little less if you just want a light drink, and completely omit it for a delicious mocktail.
Add one ounce of the Cream of Coconut to your mixture of rum and muddled pineapple and stir.
Fill the glass to the top with ice – crushed is probably better than cubed, but cubed was all I had.
Top with your coconut lime soda. We found this at our local grocery store and it is perfect, so look at what you have available. Lorina has one as well as Bai Bubbles, and Coconut La Croix will work as well. What is important is to have something bubbly, it is what makes this Piña Colada special.
All you have to do now is give your drink a quick stir and add your garnishes. Here I added a lime wheel, chunk of pineapple and maraschino cherry.
If you really want to get over the top and impress your guests (and yourself), add some toasted coconut. Sarah showed me the brilliance of toasted coconut when she made her coconut cake, and now I find any excuse to make it! Heat a skillet on medium and grab some sweetened coconut. When the pan is ready, spread a layer of coconut in it.
Keep an eye on it! The coconut will toast fast, and you can end up with a burnt mess in the blink of an eye. You can make this in the oven, but I feel like I have more control on the stove.
Sprinkle the toasted coconut on your cocktail once it has cooled, and you will have yourself an over the top vacation beverage! This drink is soooo extra.
This is THE perfect drink for summer, whether you are on the beach or just want to feel like you are. I am Really Into the fresh ingredients and the fact that you can dress it up or just serve it simply. I can’t wait to sip this Pina Colada on The Rocks while sitting by the pool and getting into my favorite summer book.
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