Shaken Piña Colada

If you love the combination of coconut, pineapple, and rum that defines a piña colada but find the classic cocktail a little rich, give our shaken piña colada recipe a try. You don't need to break out the blender to make it: This take on the beloved drink is mixed in a cocktail shaker and is a lighter, more refreshing version you're sure to love. We've even got a batched version for serving a crowd that you can whip up in no time.

All the tropical flavors are there, but we dial back on the creaminess, using just a touch of cream of coconut and coconut milk for each drink, along with pineapple juice, white rum, and plenty of crushed ice for a piña colada on the rocks. It's a perfect poolside drink. Skip the cocktail umbrella for serving—we prefer a pineapple leaf, instead.

What Is a Piña Colada?

A creamy, dreamy drink often served with a cocktail umbrella and a maraschino cherry, the piña colada is said to have been created at the Caribe Hilton Hotel in San Juan, Puerto Rico in 1954. Other origin stories trace it back to a non-alcoholic pineapple slushy popular in Cuba—but Puerto Rico claimed the cocktail as its national drink in 1978.

This is a rum drink, generally made with white (not dark) rum, pineapple juice, and coconut milk or coconut cream (or both). Lime juice features in some versions (but not ours!). During the 1970s and '80s, the drink became sweeter and creamier; canned cream of coconut beat out coconut milk as an ingredient and the blended version dominated. Now the shaken version is back and cocktail connoisseurs relish it for its crisp rum and tart pineapple flavors that balance out the coconut perfectly.

Using Crushed Ice

Serving this piña colada over ice keeps it cool and refreshing. To make crushed ice at home for this or any drink, simply pulse regular ice cubes in a food processor until coarsely chopped. Use immediately, or freeze flat in a gallon-size resealable plastic bag and break up as needed.

How to Batch This Cocktail for a Party

To make a large batch of this cocktail, you'll need a two quart (32-ounce) mason jar and a pitcher for serving. For this batched version, we utilize a technique called 'dry shaking,' where the cocktail ingredients are shaken without ice, then chilled down in the following step. The recipe below makes four cocktails.

1. Combine 1 cup rum, 1 cup pineapple juice, 1/2 cup cream of coconut, and 1/2 cup coconut milk in a large mason jar. Secure lid and shake vigorously until mixture is well combined and emulsified.
2. Transfer to a pitcher, add ice, and stir until thoroughly chilled.
   
3. Fill four glasses with ice, then top with piña colada mixture. Garnish each glass with bitters, cinnamon, lime, and if desired, a pineapple leaf.