Hot tip: Shake it crazily until a cloud-like coconut head forms, then add a dash of bitters at end. Salud!
We don’t understand why anyone would think Piña Coladas should only be consumed during a once-a-decade tropical vacation. Bring those beach vibes to your regular old Thursday afternoon, why dontcha? They’re maybe even more delicious shaken, so don’t stress about busting out the blender. If you don’t have a reliable cocktail shaker, here’s us urging you to invest in one. We all use this one at home.Piña Colada
- .5 oz. fresh lime juice
- 1.5 oz. Coco Lopez
- 2 oz. pineapple juice
- 2 oz.light rum (like flor de cana)
1. Starting from the top of the ingredient list and moving down to the bottom, add all ingredients into the tall side of the shaker
2. If the thought of Coco Lopez weirds you out, you can use plain coconut cream but know that it’ll be a more subdued, less intensely coconut situation and might leave you with some coconut fat floaties in your glass. Coco Lopez just makes for a tasty beverage, so we’d encourage you to go for it.
3. Add a big scoop of fresh ice to your cocktail shaker. Shake the HECK out of it. Really let loose. Over the shoulder. Go wild! You should hear the ice clanking all around.
4. Use a cocktail strainer to strain your drink over a glass full of fresh ice. If you like these glasses (we love them) you can find them here.
5. Add a dash of Angostura Bitters right on the top, or a little shave of fresh nutmeg’s delicious, too!