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When you think of a piña colada, you probably picture the thick, white, typically frozen drink often found resting on pool- or beach-side chairs. It was the first drink my parents let me try while visiting our family in Puerto Rico, and I loved its perfect blend of two of my favorite fruit flavors (not to mention the resemblance it had to gas station ICEEs my teenage self loved). However, thanks to my college habit of making batched, blended cocktails for the pre-games my roommate and I would throw, it’s also a drink that, years later, I can no longer stomach.
In the same family as the mai tai, zombie, and jungle bird, piña coladas are a classic tiki-style cocktail that you’ll find on the menu at any bar with an affection for rum or a tropic-inspired cocktail program. Any bartender can make one, of course, regardless of the bar they’re behind, but something about ordering one at a dive doesn’t feel quite the same.
