1960s Recipes + Menus

Piña Colada

July 1968
    In the years since we published this recipe, the Piña Colada has turned into a rather cloying drink. Feel free to substitute fresh pineapple, and be sure to use coconut milk—not coconut cream—if you want to try the grown-up version of this cocktail. And speaking of grown-ups, forget the green maraschino and go with the real thing (Luxardo is fairly well distributed; there are also several brands of amarena cherry, including Fabbri, that would be equally delicious).

    In the container of a blender combine 1 cup canned pineapple cubes with 2 tablespoons coconut milk and 1 teaspoon each of lime juice and sugar. Blend the mixture at high speed until it is a thick purée. Strain the purée through four thicknesses of cheesecloth, pressing the cloth to extract all the juice, and discard the pineapple pulp. Chill the juice and return it to the blender with 1 1/4 cups firmly packed finely crushed ice and 2 ounces light rum. Blend the mixture at high speed for about 30 seconds, or just until it is the consistency of soft sherbet. Pour the drink into a highball glass and decorate it with a stick of fresh pineapple and a green maraschino cherry. Serve the drink with a straw. The rum may be omitted, if desired.
Subscribe to Gourmet