Piña colada combines lightly fruity white rum, bright pineapple, and sweet coconut for a balanced, flavorful refresher. Adding a Tajín-seasoned rim brings peppery heat that contrasts with the drink's cold temperature, tart pineapple, and sweet coconut, amplifying acidity while cutting sweetness to maintain harmony. To season the rim, moisten the glass—fruit juice with a hint of lime works well—then press the rim into Tajín so the spice adheres. Variations include substituting tequila or mezcal for rum to create a piña colada–margarita hybrid, and experimenting with different spices and fruit additions for new flavor profiles.
Nothing says summer - or transports you to the season mentally in colder months - like a piña colada. Lightly fruity white rum, bright, tangy pineapple, and sweet, rounded coconut make for a perfectly balanced, intensely flavorful refresher. While this simple recipe is a dream as it is, it also provides an easy foundation for intriguing upgrades. One of the most delicious level-ups is to add some heat, courtesy of a Tajín-seasoned rim.
Once you introduce the idea of spicy seasoning to your classic piña colada, have some fun and get creative. There are plenty of different combinations to try, from the spice itself to the drink that it complements. For example, if a spicy piña colada makes you think of another tart, fruity cocktail with heat - the spicy margarita - follow that lead. Swap the rum out for tequila and you'll have a piña colada-margarita hybrid. Mezcal would also be delicious because it
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