This month, Dan and Marie—the duo behind The Whaling Club—is taking it way back to 1950s Puerto Rico, the birthplace of the piña colada. Not only was the piña colada named the national drink of Puerto Rico in 1978, it’s arguably the most famous blended drink ever created.
While the piña colada only calls for three ingredients, the right balance of those three ingredients will either make or break the drink. If you want to be authentic, Puerto Rican rum is a must—Don Q or Bacardi being the convenient choices. Of course, you’ll want to use fresh pineapple juice if you can get your hands on the stuff. And for us, the secret is really in the coconut cream. Coco Lopez will act as the base of this ingredient, but don’t stop there. Thai coconut milk adds an authentic coconut flavor and a little fresh lime juice will help to cut some of the sweetness, giving a tangy balance to your finished drink.
The hardest part about blended drinks is knowing how much ice to add. Too much and your drink will be icy and bland, but too little and your drink will be thin and runny. We prefer to make our piña coladas in batches, adding water to the liquid batch and freezing the drink in its entirety. That way, we can blend straight from the freezer for that perfectly smooth consistency without adding ice.
Makes 6 servings
- 12 ounces Puerto Rican rum
- 12 ounces pineapple juice
- 18 ounces filtered water
- 12 ounces coconut cream (see recipe below)
Coconut Cream: 2 cups coco lopez, 1 cup coconut milk , 1 oz lime juice
- Combine all ingredients in a 1 gallon Ziploc or storage bag.
- Freeze for 24 hours.
- Add the contents of your batch into a Vitamix or other home blender (you can add 1 cup at a time for single servings).
- Blend on high until the ice crystals have reached a consistent texture (about 30 seconds).
- Garnish with lime zest and enjoy!