Basil Smash Piña Colada.
Basil Smash Piña Colada…the perfect frozen cocktail to celebrate the unofficial start of summer. Fresh pineapple chunks blended with a mix of white rum, coconut cream, lots of fresh lime, and sweet lemony basil. Add plenty of ice to make an icy frozen Piña Colada that everyone will love. It’s creamy and refreshing with a basily twist. A sweet lime sugar rims the glass giving that extra special touch that keeps everyone coming back for more. Don’t skip it!
Oh, I am excited about this one. I’ve been wanting to share this Piña Colada with you guys for well over a month now. I first had the idea to make a basil-infused Piña Colada all the way back in February, just when I started back up with Cocktail Saturdays. The timing wasn’t right for a Piña Colada, so I held off. And held off some more, until the days warmed up and summer was within sight.
With this weekend being Memorial Day weekend it was finally the perfect weekend to share this drink. So kick back, pretend you’re on a beach in the Caribbean, and sip away on the best (extra pineappley) Piña Colada of your life.
Yes guys, the time for a sweet Piña Colada is now upon us. So let’s jump right into the inspiration for this drink. As you might guess, it was indeed a brother who inspired this very tropical summer drink.
The inspiration for this Basil Smash Piña Colada…
It all came from my brother Brendan. If you’ve met Bren in person there are two things you will quickly learn. One, he’s the most easy-going fun guy to be around. Two, Brendan loves a good, sweet drink. Well, let’s be real clear here, Brendan loves any kind of drink. But hand him something extratropical…preferably with a touch of rum, and you’ve won him over. Sold.
Bren has been requesting a Piña Colada recipe from me for years and for whatever reason I never felt that excited about it. I think because a Piña Colada is pretty basic and I couldn’t think of a fun twist to make the drink really my own.
That is until I had this idea. It’s still a simple concept, but the sound of infusing pineapple Piña Colada with fresh basil sounded so good. I loved the idea and was sold the second it came to mind.
It turned out better than I pictured and tasted even sweeter. It’s surely not your average Piña Colada, but it’s all things GOOD. And so simple to create.
Here are the details you must know…
Keeping this quick because we have frozen Piña Coladas to enjoy.
This Piña Colada contains all of the following…
plenty of lime…because no Piña Colada of mine is complete without the lime.
lots of basil…but you could also use mint, which I know would be equally delicious.
white rum…an obvious must.
dark rum…not always included in a Piña Colada, but I love the flavor it adds.
sweet pineapple…so much pineap
ple. Fresh or frozen works, but I recommend frozen for the creamiest Piña Colada.
coconut cream…for creaminess, and it must be either canned coconut cream or full fat canned coconut milk. You need that coconut cream.
First, make a little bit of salty lime sugar for the rim of your glass. It’s simple…lime + sugar + flaky sea salt. Not traditional, but I find this adds that extra special touch. You can skip…but I wouldn’t.
Next, muddle the lime and basil together. Add both the rums. Shake, shake, shake, and yes, shake a little more. Now strain into a blender and blend with pineapple, coconut cream, and lots of ice. Enjoy…preferably sprinkled more of that lime sugar, a fresh sprig of basil, and if you can swing it, a cute little umbrella too.
Trust me, it’s the right thing to do.
A note and a tip for you all…
Note: it’s traditional to use sweetened coconut cream in a Piña Colada, but I had a hard time finding it at the store. In the end, I just used unsweetened coconut cream and found the drink to be perfectly sweet without any added sugar. Now, if you like a sweeter drink, use a touch of the lime sugar when muddling. It does add a delicious touch.
Tip: top this Piña Colada off with ginger beer. It’s not called, for and it’s not traditional, but I love ginger beer more than most. And yup, it’s a great addition to a Piña Colada. If you’re feeling daring, give it a try. Promise it’s good.
And guys? That’s it. A lot of chit chat for a simple drink, but I’m excited. This Piña Colada is creamy, basily, made with double the pineapple, and full of coconut and lime flavors.
Pretty much my dream drink right now. Added bonus? This one is quick and easy to put together. So let’s all enjoy a Saturday night Piña Colada…and then maybe again on Monday for Memorial Day. It’s summer…ENJOY!
Looking for other tropical summer drinks? Here are a few of my favorites…
Lastly, if you make this basil smash Piña Colada, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Basil Smash Piña Colada
Quick and easy to put together, the perfect frozen cocktail to celebrate the unofficial start of summer!
- 4 limes, quartered
- 3/4 cup fresh basil or mint leaves
- 8 ounces (1 cup) white rum
- 2 ounces (1/4 cup) dark rum
- 3 1/2 cups fresh or frozen pineapple chunks
- 1 cup canned coconut cream
Salted Lime Sugar
- zest of 1 lime
- 2 tablespoons granulated sugar
- flaky sea salt (optional)
1. To make the lime sugar. Combine the lime zest, sugar, and a pinch of salt on a shallow plate. Rim your glasses in sugar.
2. In a cocktail shaker or glass jar, muddle the lime juice, basil (or mint), and 1-2 tablespoons lime sugar (if using) together, squashing everything to release the juices. Add the white rum and dark rum. Fill with ice and shake until combined. Strain into a blender.
3. To the blender, add the pineapple chunks and coconut cream, blend until smooth. Add 3 cups ice and blend until "frozen". Pour into your prepared glasses. Finish with a sprinkle of lime sugar and fresh basil. If you have a paper drink umbrella, add that too. Enjoy immediately.
Pineapple: if you have time, cut a ripe pineapple into chunks, freeze for 3 hours (or longer), then use those frozen chunks as directed. This will give you the BEST pineapple.
Sugar: I don't personally add sugar to the drink, as I find the drink to be sweet enough with just the sugared rim and the pineapple. But if you like a sweeter drink, use the sugar as well.
Coconut Cream: you can buy canned coconut cream or use the coconut cream on the top of a can of full fat coconut milk. You'll want to use the cream, not the coconut water. I always use unsweetened coconut cream.
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