TBT Classic Cocktail #16: Pina Colada!


Happy Thursday, readers!

Do you like getting caught in the rain? Are you not into yoga? Do you have half a brain?

Well then this drink is for you!

That’s right, guys–we’re making Piña Coladas!

We don’t know much, but this one thing we know: sometimes you have to set aside the fancy cocktail accouterment, pull out a blender, and just go to town.

So for that, and oh so many other reasons, we decided to pull out that damn blender this week and whip up some Piña Coladas!

And worry not–many members of The Woman At The Bar team taste-tested these babies so we could refine the recipe down to the best of the best, and we think we got it!

So, for The Woman At The Bar Piña Colada, you will need:


  • 2 oz coconut cream
  • 1 oz coconut milk (sweetened but not flavored)
  • 3 oz fresh pineapple, chopped
  • 2 oz barrel aged traditional rum
  • 1/2 oz Malibu coconut liqueur
  • 1 1/4 cup ice
  • Maraschino cherry and pineapple slice, for garnish

The above recipe makes one drink, multiply as needed if you are making a pitcher! 

Gather all of your ingredients plus your jiggers and a blender.

(We used a Magic Bullet for this, but you can use a larger blender as well–if you have a Vitamix, go to town!)

First, measure out your 2 oz of coconut cream. For those of you unfamiliar with this product, you can usually find it at grocery or liquor stores near the rum or with the mixers. The most common brands are CocoLoco and CocoReal, and it either comes in a can or a squeeze bottle (it looks weird, but trust us, it all works out in the end). The most important thing to remember with this stuff is to thoroughly shake it before using!


Pour that directly into your blender.


Follow that up with your 1 oz of coconut milk. Make sure you check when you buy this that you are not getting vanilla flavored coconut milk–it is easy to mistake them.


Now add in your pineapple chunks. We recommend purchasing pre-cut pineapple, unless you are super into prepping a whole pineapple. If that is your thing, go for it. The pieces should be about 1-1 1/2 inches in size. You want 3-4 chunks per drinks.


Now the real fun begins! Measure out your 2 oz of rum! We love using Myers for this drink, and highly recommend it for you as well.


Now add in your 1/2 oz of coconut liqueur.


And top it all of with your ice! You want approximately 1 1/4 cups of ice per drink.


Now secure the lid of your blender, and blend that baby on high speed for about 60-90 seconds. Do not take this out of the blender too soon–you want all of the ingredients to freeze and get frothy, so when you start to think that all the ice has been blended and the drink is done, let it go another 10-20 seconds.



Now pour that delicious nectar into a tall serving glass, add your cherry and pineapple for garnish, pop in a straw, and let yourself be transported to a tropical island!


Mouthwatering, right?


Cheers, everyone!




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