No blender needed for this fast, super-simple, insanely good piña colada. Just measure, shake, and serve.

Made with coconut rum, banana liqueur, pineapple juice, and coconut cream, this cocktail is everything you love in a tropical drink and absolutely zero hassle.

Pecan Proof Syrup is the secret ingredient that elevates this cocktail from fruity and coconutty to rich, complex, and satisfying.

If you like your rum cocktails a little stronger, this recipe works great with an aged rum or 151 floater — simply pour a half-ounce to an ounce of rum on top right before serving.

 

Ingredients

  • 1 ½ oz Malibu Coconut Rum
  • ½ oz Pecan Proof Syrup
  • ½ oz Banana Liqueur
  • 1 ½ oz Pineapple Juice
  • ½ oz Coconut Cream
  • Pineapple Spear to Garnish

 

Tools

  • Jigger
  • Shaker
  • Strainer
  • Poco Grande Glass

 

Steps

  1. Measure rum, banana liqueur, pineapple juice, coconut cream, and Proof Syrup into cocktail shaker; add ice and shake until well combined.
  2. Strain into poco grande glass half full of ice.
  3. Garnish with pineapple spear or fresh, edible flower.

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What You’ll Need:

Pecan Pecan
Pecan Pecan

Pecan

$34.95
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A little nutty, a little sweet, Pecan Proof Syrup makes a perfect Old Fashioned and — brace yourself —  incredible tropical drinks like coladas and daiquiris. We take a whole mess of freshly roasted Georgia pecans and blend them into the bitters to create this irresistible syrup that plays equally well with whiskies and rum. Just stir or shake with your favorite spirit and another ingredient or two, if you feel like it, and BOOM: an easy, almost-instant, pretty spectacular cocktail.

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