Uploaded July 2014 | Updated September 2026, 1 week ago
The Piña Colada has become the official beverage of Puerto Rico. It's a drink that has been has been beat up over the years. Bad music and sickly pre-mixed shortcuts have followed it around like an Eeyore rain cloud.
This method comes from Anthony Schmidt, the head bartender at Noble Experiment (nobleexperimentsd.com/), which is arguably the best cocktail bar in San Diego. If you're in the area, you should check it out.
If you like your Piña Colada a little sweeter, try increasing the ratio of Pineapple Juice from 2-2-2 to 2-6-2. Pineapple juice is naturally sweet and will help satisfy your sweet tooth.
I'm using the 8-year Barbancourt in the video, I like using aged rum for most drinks and I know that a lot of tropical or tiki cocktails get very specific with their types of rum, but I build it to taste. If you'd rather drink the 8-year straight, then use the 4-year Barbancourt. It will make an excellent Piña Colada as well.
Nothing is going to replace using fresh pineapple juice, so it's best to juice it yourself or to get it from your local juicery, but if you have to use a bottled juice, use something as pure as possible. Lakewood (see link below) makes a good alternative to juicing your own pineapple. Typically, recipes call for coconut cream, but I find that coconut milk is a lot more versatile, so I tend to have it more readily available. Feel free to swap it out for coconut cream, but if you're mixing it by hand, it will take a lot more elbow grease to get the right consistency. But whatever you do, please be sure to get unsweetened coconut milk.
The maraschino cherries in the video are homemade, you can find out how to make your own, here (youtube.com/watch?v=FXLI4XvFlPo). If you're more inclined to buy maraschino cherries, be sure to get REAL maraschino cherries. Luxardo makes a great one (see link below).
Recipe:
2oz Rum
2oz Pineapple Juice
2oz Coconut Milk
Garnish with 2 Maraschino Cherries
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facebook.com/DistinguishedSpirits
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The Bottles Featured in This Drink:
Barbancourt Rhum
bit.ly/2o5LEla
Coconut Cream (aka Canned Coconut Milk)
amzn.to/1F8Mc8z
Lakewood Juice (not exactly featured)
amzn.to/1FMaV8j
Luxardo Cherries (not exactly featured)
amzn.to/1Lxd8TQ
Bar Tools:
Stemless Wine Glass
amzn.to/1AA1o21
Shaker
amzn.to/1QgOg3l
Measuring Cup
amzn.to/1GL9u93
Hawthorne Strainer
amzn.to/1FfK2mB
Fine Mesh Strainer
amzn.to/1KDExWv
Cocktail Toothpicks
amzn.to/1KDEEkO
The Piña Colada has become the official beverage of Puerto Rico. It's a drink that has been has been beat up over the years. Bad music and sickly pre-mixed shortcuts have followed it around like an Eeyore rain cloud.
This method comes from Anthony Schmidt, the head bartender at Noble Experiment (nobleexperimentsd.com/), which is arguably the best cocktail bar in San Diego. If you're in the area, you should check it out.
If you like your Piña Colada a little sweeter, try increasing the ratio of Pineapple Juice from 2-2-2 to 2-6-2. Pineapple juice is naturally sweet and will help satisfy your sweet tooth.
I'm using the 8-year Barbancourt in the video, I like using aged rum for most drinks and I know that a lot of tropical or tiki cocktails get very specific with their types of rum, but I build it to taste. If you'd rather drink the 8-year straight, then use the 4-year Barbancourt. It will make an excellent Piña Colada as well.
Nothing is going to replace using fresh pineapple juice, so it's best to juice it yourself or to get it from your local juicery, but if you have to use a bottled juice, use something as pure as possible. Lakewood (see link below) makes a good alternative to juicing your own pineapple. Typically, recipes call for coconut cream, but I find that coconut milk is a lot more versatile, so I tend to have it more readily available. Feel free to swap it out for coconut cream, but if you're mixing it by hand, it will take a lot more elbow grease to get the right consistency. But whatever you do, please be sure to get unsweetened coconut milk.
The maraschino cherries in the video are homemade, you can find out how to make your own, here (youtube.com/watch?v=FXLI4XvFlPo). If you're more inclined to buy maraschino cherries, be sure to get REAL maraschino cherries. Luxardo makes a great one (see link below).
Recipe:
2oz Rum
2oz Pineapple Juice
2oz Coconut Milk
Garnish with 2 Maraschino Cherries
Follow Us!
facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
twitter.com/DistinguishedSp
pinterest.com/DistinguishedSp
The Bottles Featured in This Drink:
Barbancourt Rhum
bit.ly/2o5LEla
Coconut Cream (aka Canned Coconut Milk)
amzn.to/1F8Mc8z
Lakewood Juice (not exactly featured)
amzn.to/1FMaV8j
Luxardo Cherries (not exactly featured)
amzn.to/1Lxd8TQ
Bar Tools:
Stemless Wine Glass
amzn.to/1AA1o21
Shaker
amzn.to/1QgOg3l
Measuring Cup
amzn.to/1GL9u93
Hawthorne Strainer
amzn.to/1FfK2mB
Fine Mesh Strainer
amzn.to/1KDExWv
Cocktail Toothpicks
amzn.to/1KDEEkO
