Adam Bernbach's Piña Colada Recipe

Adam Bernbach's Pi\u00f1a Colada Recipe

[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.

  • Yield:Makes 4 cocktails
  • Active time: 10 minutes
  • Total time:15 minutes


  • 8 ounces diced fresh pineapple
  • 8 ounces coconut milk
  • 8 ounces dark rum
  • 4 ounces demerara syrup (see note)
  • 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.