SISSY'S PINA-COLADA

This frozen pina colada puts a couple of fun twists on the beach-bar classic. The base is exactly what you’d hope for: rich canned coconut cream and sweet pineapple juice, blended with ice until thick and slushy.

The first surprise is the spirit. Instead of the usual rum, this one leans on vodka, giving a cleaner, more neutral kick that lets the coconut and pineapple shine.

The second is a splash of almond rock candy syrup, which adds a subtle nutty, orgeat-like sweetness that rounds out the tropical flavors.

Blend it all with a half tray of ice and you get a frosty, creamy cocktail that’s pure vacation in a glass.

It’s a 5-minute blender drink, ideal for parties or a hot afternoon on the porch.

Pro Tips

• Use real canned coconut cream for the richest, most luxurious texture.
• Blend until completely smooth with no ice chunks for that signature slushy pour.
• Add ice gradually to control thickness, more for thick and frozen, less for a looser pour.
• Chill the glasses first so it stays frosty longer.

Variations

• Swap the vodka for white rum to make it a traditional pina colada.
• Add a handful of frozen pineapple or banana for an even thicker blend.
• Garnish with a pineapple wedge, cherry, or toasted coconut.