Adam Bernbach's Pi\u00f1a Colada

[Photo: Rachel Tepper]

D.C. mixologist Adam Bernbach tends the bar at Estadio and Proof, but he's also a frozen drink aficionado. The classic piña colada doesn't have to be cheesy—so long as it's made with top-notch ingredients.

Notes: Make demerara syrup by dissolving 8 ounces demerara sugar in 16 ounces of boiling water. Stir until sugar dissolves. Let cool before using.

Adam Bernbach's Piña Colada

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:Makes 4 cocktails
Active time:10 minutes
Total time:15 minutes
Special equipment:Blender
This recipe appears in: 3 Frozen Drinks for Summer's Last Hurrah


  • 8 ounces diced fresh pineapple
  • 8 ounces coconut milk
  • 8 ounces dark rum
  • 4 ounces demerara syrup (see note above)
  • 2 ounces fresh lime juice (from 3 to 4 limes)


  1. 1

    Add pineapple, coconut milk, rum, demerara syrup, and lime juice to the jar of a blender. Add 1 quart ice. Blend until ice is completely broken up and the mixture is smooth.

  2. 2

    Divide between 4 serving glasses. Garnish each glass with pineapple fronds.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: