Piña Colada On The Rocks (Shaken)

By Steve Kilcullen Jump to Recipe

Skip the blender and hit the shaker for this creamy, thirst-quenching treat.

If you’re like me, whenever you hear the words Piña Colada, your mind probably goes right to that song… You know, THAT song. And along with that song, you’re probably seeing big souvenir cups with crazy straws, filled to the brim with a frozen, tropical adult beverage that, honestly, I never had much interest in. But, things always change.

During the 1970s and 1980s, the Piña Colada sort of fell into this plastic image, one that cast a long shadow. It never fell out of popularity, but the quality of the cocktail significantly dipped since it was invented by bartender Ramón “Manchito” Marrero in San Juan, Puerto Rico, back in 1954. The drink proved to be so popular that it was named the official cocktail of Puerto Rico in 1978. Popularity gave way to convenience, as canned cream of coconut replaced fresh coconut milk, and eventually, bottled mixers took the place of fresh, natural ingredients. The flavors became too sugary and sweet, causing the cocktail’s reputation to suffer.

If there’s anybody in this life you can trust, it’s a bartender. Drink experts and mixologists the world over have discovered the joys of a good Piña Colada and are making sure that its classic (and classy) reputation remains intact. The version we’re looking at today is simple, fresh, and elegant. Using only three ingredients, shaken over ice, is a somewhat rare and more modern way to make a Piña Colada, as is serving it on the rocks. But trust me, once you have one this way, you’ll immediately want another. And another one after that.

Now, if you’ve never had an original, old-school Piña Colada, Twist and Toast has an amazing recipe that I recommend you try out. Then you can see which version you prefer on a hot, summer day.

What’s the best rum to use in a Piña Colada on the Rocks?

There are a lot of fancy and not-so-fancy rums from all over the planet that you can use, but I love the traditional mainstay: Bacardi Superior Carta Blanca. I recently wrote about the classic Daiquiri and used Bacardi Carta Blanca for that, just like the first Daiquiri, and wow, it was fantastic! I recommend it for your shaken Piña Coladas, too. Its light, tropical taste sits right in between the sweet coconut and tart pineapple flavors. You can’t go wrong.

What kind of glassware and garnish are used?

You can use either a collins glass or a hurricane glass. The collins glass is a straight, sleek affair, while the hurricane glass is more rounded at the bottom and looks right at home at a beachside resort. Garnish with a wedge of fresh pineapple, a maraschino cherry, and, if you like, a little umbrella. Those cute umbrellas look like fun, until you accidentally poke yourself in the eye, so be mindful.

Will I ever get the Piña Colada song out of my head?

Unfortunately, no.

Piña Colada Variations

I’m going to go ahead and bet that you’re enjoying that shaken Piña Colada you’ve been drinking and as a result, you’re getting curious… Twist and Toast has a few other Piña Colada recipes for you to try, as well as a few other similar drinks that you might also like:

• Virgin Piña Colada – Want the refreshing flavor and none of the alcohol? This recipe is the one you want.
• Chocolate Piña Colada – Dark and white rums come together with milk chocolate chips to create a drink that’s also a delicious dessert.
• Painkiller – With some of the same ingredients found in a shaken Piña Colada, the Painkiller will be sure to bring the beach home to you.
• Bushwacker – A delicious and hearty mix of rum, cream, and liqueurs. You’ll definitely want to go exploring some tropical locations with this cocktail.