How To Piña Colada

Simple & Delicious To Make At Home

Piña Colada Recipe

2 oz. The Real McCoy® 3 Year Aged Rum
3 oz. pineapple juice
1 1/2 oz. cream of coconut
1 oz. unsweetened coconut milk
1 pineapple spear cut to roughly 1"x3"
3/4 oz. fresh lime juice
A dash of vanilla extract (half barspoon)
1/2 cup of ice (roughly 3 cubes)

Garnish with a pineapple spear, leaf & a maraschino cherry.
Optional: float 1/2oz of The Real McCoy® 12 Year Aged Rum on top for a little bit of boozy & bougie pizazz.

Combine all ingredients in a blender and run until smooth. Place mixture in the freezer for roughly 30 minutes then blend once again before serving for the perfect silky-slushy texture.

Image of pina coladas in tall tropical style glasses on the beach with pineapple leaves and palm fronds in the background.
Image of Real McCoy Rum Chapina Colada foaming over a coupe glass waiting to be drank with a pineapple and a bottle of 3 year aged Real McCoy Rum in the background.

Signature 5 Year Cocktail

Step it up a notch with the Champiña Colada

1 1/2 oz. Coconut washed The Real McCoy 5 Year*
1 1/2 oz. Fresh Pineapple Juice
1/2 oz. Taylor’s Velvet Falernum
1/4 oz. Simple Syrup
1 oz. Dry Sparkling Wine

Combine everything but the sparkling wine in cocktail shaker and shake with ice. Strain into a chilled coupe. Top with sparkling wine. Garnish with a dried pineapple ring.

TO MAKE COCONUT WASHED ‘REAL MCCOY

750 ml. The Real McCoy Rum
2 oz. Unrefined* Coconut Oil

Combine rum and liquid unrefined coconut oil (to liquefy, gently heat solid oil in the jar in a hot water bath) in a non reactive container. Allow to rest at room temperature for 6 hours, stirring occasionally. Move to the freezer for at least 8 hours, until oil has separated and solidified on top. Strain immediately to remove solids.

*Refined coconut oil cannot be substituted as refining removes the flavor