Rum Journal: How to Make a Piña Colada, Malibu Style

September 29th, 2013 | 12:04 pm

THE CLASSIC Piña Colada originated in Puerto Rico (although its exact origin continues to be a subject of debate).

But the cult of the Piña Colada has expanded far beyond the borders of La Isla, and it’s become one of the world’s most popular beach drinks.

So as you ponder ways to improve this autumn Sunday, we thought we’d offer up a fresh take on the Piña Colada, courtesy of Malibu Rum.

Here’s how to make the Malibu Piña Colada

2 parts (100 ml) MALIBU
1 part (50 ml) coconut cream (we recommend Coco Lopez)
1 part (50 ml) pineapple juice
Fresh pineapple wedges


Fill a shaker with ice cubes. Add Malibu and coconut cream. Shake and strain into a highball glass filled with crushed ice. Top off with pineapple juice. Garnish with fresh pineapple.


— CJ


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