BA’s Best Piña Colada

Forget hurricane glasses overflowing with a sticky-sweet concoction of sugary mixers and subpar booze. This frozen piña colada recipe is more dignified—but no less fun. When made with care, the preeminent summer drink balances sweetness and tang, has a creamy coconut edge, and packs a punch.

You’ll need a blender to achieve this rum cocktail’s coveted slushie-like texture. You’ll need a good amount of freezer room, so clear some space on an easy-to-access shelf before you get started. Using fresh pineapple slices will add extra brightness to the drink; if you can’t find a good one, an 8-oz. bag of frozen pineapple chunks will work. This version owes its richness to both cream of coconut and coconut milk, which get blitzed along with the other piña colada ingredients. Freeze the mixture (yes, in its blender cup!), then blitz again to reach a creamy consistency that can’t be beat—no giant machine with a twisting arm required. No matter where (or when) you’re serving this frozen cocktail, a little umbrella is a nice finishing touch.

If you’re short on time or freezer space but still hoping for a tropical drink at home, this bird of paradise cocktail recipe with rum, pineapple juice, and Aperol comes together quickly, as does a mai tai or a mojito.

Editor’s note: This recipe was originally published in February 2016.