Piña Coladas are perhaps one of the warm weather’s most coveted treats. From evoking images of getting caught in the rain, the feel of the ocean, “escaping the same old routine,” and a dive bar called O’Malley’s, these equal parts sentimentality, carefree fun, and elegance. Bonus points if you caught the references.

Today, we’re making a set of Piña Colada mocktails, since this is one very few cocktail where the alcohol is truly optional in terms of flavor. In fact, the alcohol can be left out entirely and you would still have a delicious treat. Fear not, however, we’re making a delicious substitution for the rum, and I’ll be giving you a few extra suggestions below.

I wanted to give you a little background on the Piña Colada, but the history of this particular drink is a muddled mess that ranges ranges from pirate captains in the early 1800s to 1950s Hilton Hotel bartenders. Whatever the truth may be, let’s dive right in.

Ingredients – Pointers and Substitutions

1) The Rum, or Lack Thereof. While leaving out the rum altogether is definitely possible, finding your favorite swap is probably the best course of action. For myself, I find that vanilla works great, it’s just a tad sweet, and adds a nice “rum-like” flavor. However, rum extract is also, obviously, a great stand in for the real thing. Another perfectly fine substitution, surprisingly, is equal parts lemon and lime juice, if you prefer the flavor a bit on the acidic side. An equal amount of white grape juice is also a possible swap. Again, however, finding the right substitution for the rum is entirely a matter of preference and experimentation. Let me know which you prefer!

2) Putting the Piña In the Piña Colada. Contrary to popular convention, I’m leaving out the pineapple juice in favor of blended canned pineapple chunks. That said, fresh vs canned pineapple in the Piña Colada is one of the culinary world’s greatest and longest lasting debates (yes I’m exaggerating), and it’s not one that I plan on laying to rest today. However, let me just say that the syrupy sweetness of canned pineapple, and its reliable texture and flavor, are truly hard to argue with. Today, I’m using fresh pineapple as garnish, and using canned in the mocktail itself. Again, this is subject to preference, so feel free to experiment and let me know how it turned out.

3) If You Prefer Rum. If you want to try today’s recipe with the real thing, simply leave out the vanilla listed below and add about a cup of your favorite white rum.

What You’ll Need – (Okay I’m really just showing off my new mugs)

1) Mugs. Today I’m using the absolutely gorgeous copper mugs you’ve seen pictured throughout this post, and they came courtesy of Moscow Muled copper mugs (yes, they’re named after the cocktail). These mugs are handmade, and consist of 100% pure, food-safe copper, with an interior lined in high-grade nickel. Seriously, they are gorgeous, and you are worth it, go treat yourself. Check them out here.

2) Blender. Whether using fresh or canned pineapple, you’ll still need a blender in order to blend them down to a desired consistency.

And that’s a wrap. These really are just ‘that’ simple to put together.

Virgin Piña Colada

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• Author: Living the Gourmet
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 Piña Coladas 1x

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Ingredients

Scale 1x2x3x

• 2 trays of ice
• 1 tbs. vanilla extract
• 1 cup of pineapple chunks – drained
• 1 cup of whole milk
• 1 cup of cream of coconut
• 3 – 4 tbs. of shredded coconut
• Maraschino cherries for garnish
• Pineapple wedges for garnish

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Instructions

1. In a blender combine the ice, vanilla, milk, cream of coconut and shredded coconut blend until smooth and creamy.
2. Garnish with a pineapple wedge and maraschino cherry.
3. Serve immediately.

Nutrition

• Serving Size: 1

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Cheers!