Description
This Purple Piña Cocktail is a vibrant, tropical twist on the classic piña colada—made with pineapple juice, cream of coconut, white and coconut rum, and a medley of berries for that signature purple hue. It’s creamy, fruity, and guaranteed to wow your guests or brighten a solo happy hour. Blend, sip, and feel like you’re on vacation!
Ingredients
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1 oz white rum
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1 oz coconut rum (like Malibu)
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3 oz pineapple juice
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2 oz cream of coconut (such as Coco Lopez)
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½ cup mixed fresh berries (blueberries, raspberries, blackberries)
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1 cup ice
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Garnish: lime wheels and extra berries
Instructions
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Add the white rum, coconut rum, pineapple juice, cream of coconut, fresh berries, and ice into a high-speed blender.
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Blend until completely smooth and thick—you’re going for that creamy, frozen texture.
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Pour the cocktail into tall glasses like hurricanes or highballs.
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Garnish with lime wheels and a few extra berries on top for a colorful finish.
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Serve immediately with a straw or cocktail spoon.
Notes
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Use frozen berries if you want an extra icy texture and even bolder color.
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Want it sweeter? Add a teaspoon of simple syrup or honey depending on your taste.
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For a mocktail version, skip the rum and use coconut water or berry-flavored soda.
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Chilling your glasses before serving keeps your cocktail colder longer and adds that wow factor.
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Blend thoroughly for the smoothest sip—especially if using berries with seeds.