Cuso's Pina Colada

  • By: Jack Mancuso

Cuso's Pina Colada - Cuso Cuts

Great food deserves equally great drinks. I’ve shared my Tequila Lime habanero Margarita made with Cuso’s specialized seasonings and our Maple Bourbon Old Fashioned. Today, let’s look at a summertime favorite, Pina Colada.

First, my recipe is indeed “up a notch” tasty with Cuso’s Coconut Rum Seasoning. However, you can play with the ingredients in a variety of ways;

  • Use Blue Curacao 
  • Substitute mango, banana, passion fruit puree, strawberries
  • Switch out rum with vodka

Best Rums for Pina Colada

There are a ton of rums from which to choose at the market. Here are some you may enjoy:

Bacardi Añejo Cuatro

Bacardi Carta Blanca

BATI 2yr Fijian White Rum

Captain Morgan

Curzan Dark

Jamaican Pot Still Blonde



Monkey Rum With Toasted Coconut

Mount Gay Eclipse

Plantation Stiggins’ Fancy Pineapple Rum


1 oz white rum

1 oz coconut rum

1 oz cream of coconut

4 oz pineapple juice

1/2 cup frozen pineapple

1 cup crushed ice

Blend everything together until the pineapple makes everything smooth.

Garnish rim with 1/2 white sugar 1/2 coconut rum seasoning


Try Your Pina Colada with These Cuso Recipes

Coconut Rum Fish Tacos 

Mexican Pizza 

Savory Smoked Chicken Breasts 

Seared Ahi 

Teriyaki Burnt Ends

Mixologist’s Memo

There are two origin stories, both centered on the Caribe Hilton Hotel. ON claims that Ramon Monchito Marrero (a bartender at the hotel) created it as a signature cocktail in 1954. According to lore, he spent three months coming up with the right ratios and combinations.

The second claims that Ramon Portas Mignot, likewise a bartender, claimed crafting the beverage in 1963. While there’s a plaque commemorating the hotel as Pina Colada’s birthplace, the argument remains. 

Serve With 

Coconut Rum Cake

Creamy Fruit Salad (Ambrosia)

Fish Tacos

Jerk Chicken

Mexican Rice with Mini Taco Shells


Terriaki Burger

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