Food & Cooking Recipes Drink Recipes Cocktail Recipes Shaken Piña Colada Be the first to rate & review! Served on the rocks, this refreshing take on the classic rum, pineapple, and coconut cocktail is perfect for poolside sipping. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 1, 2023 Rate PRINT Share Prep Time: 10 mins Total Time: 10 mins Yield: 1 drink Do you love the combination of coconut, pineapple, and rum that defines a piña colada but find the classic cocktail a little rich? If so, give our piña colada on the rocks 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. 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. The result? The perfect poolside drink. Skip the cocktail umbrella for serving—we prefer a pineapple leaf, instead. 25 Pitcher Drinks Just Right for a Party Bryan Gardner 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. Ingredients Crushed ice 2 ounces Jamaican white rum 2 ounces pineapple juice (from a 6-ounce can) 1 ounce cream of coconut (from a 15-ounce can) 1 ounce coconut milk (from a 13.5-ounce can) Angostura bitters, ground cinnamon, lime wheel, and pineapple leaf (optional), for serving Directions Prep glass and combine ingredients in shaker: Fill a glass with ice. Place rum, juice, cream of coconut, coconut milk, and 1 cup ice in a shaker. Shake cocktail: Shake vigorously until outside of shaker is frosted and cold, 30 seconds. Pour into glass and garnish: Pour into glass. Garnish with bitters, cinnamon, lime, and if desired, pineapple leaf. Other Rum Cocktails to Try: Coquito Pineapple-Rum Cocktail Dark and Stormy Hurricane Daiquiri Pineapple Express Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.