Pina Colada

[Photograph: Christine Tsai]

This decadent pina colada from Heather Herman (formerly of The Trilby) is rich and frothy but not too sweet. It's just perfect for a hot day (and maybe a big order of eggy French toast.) Don't skip the brandied cherry—here's a guide to making your own.

Pina Colada

About This Recipe

Yield:makes 1 cocktail
Active time:6 minutes
Total time:6 minutes
Special equipment:Cocktail shaker and strainer


  • 1/2 ounce egg white
  • 1 1/2 ounces Starr African Rum or other white rum
  • 1 ounce pineapple juice
  • 1 ounce Coco Lopez cream of coconut
  • 1/2 ounce freshly squeezed lime juice
  • Garnish: brandied cherry


  1. 1

    Shake egg white in a cold cocktail shaker without ice until frothy. (You can also use an immersion blender.)

  2. 2

    Add ice to shaker, as well as rum, pineapple juice, Coco Lopez, and lime juice. Shake until well chilled, about 30 seconds.

  3. 3

    Fill a Collins glass with fresh ice, strain cocktail into serving glass and garnish with brandied cherry.


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