This Ginger-Peach Piña Colada is like summer in a glass. It’s creamy, fruity, and has just the right amount of gingery warmth to balance the sweetness. The tropical flavors of pineapple and coconut blend beautifully with juicy peach and fresh ginger, making it a refreshing cocktail that’s both vibrant and comforting. I’ve made this drink countless times-especially on warm evenings with friends-and I’ve picked up a few tips along the way to help you get the perfect mix every time.
Ginger-peach Pina Colada
What You’ll Need
Prep Time: 5 minutes
Servings: 1 generous cocktail (easily doubled)
Glassware: Chilled hurricane or highball glass
Equipment: Blender, fine grater (for ginger), knife, measuring jigger or shot glass
Ingredients
– 1 cup (240 ml) ice cubes
– 2 oz (60 ml) white rum (*or spiced or coconut rum for a twist*)
– 1 oz (30 ml) peach nectar (*or puréed canned peaches, drained*)
– 2 oz (60 ml) cream of coconut (*like Coco Lopez – sweet and thick*)
– 2 oz (60 ml) fresh pineapple juice
– ½ inch (1.25 cm) piece of fresh ginger, peeled and finely grated
– Peach slice or pineapple wedge, for garnish
Method
- Chill your glass. Pop your glass in the freezer or fill it with ice water while you prep. This keeps your drink nice and frosty longer.
- Prep the ginger. Peel and finely grate the fresh ginger. You’ll only need about ½ inch, but a little goes a long way in flavor.
- Blend everything together. Add the ice, white rum, peach nectar, cream of coconut, pineapple juice, and grated ginger into your blender. Blend until smooth and creamy-about 30-45 seconds. The texture should be thick but pourable.
- Serve it up. Pour the cocktail into your chilled glass. It should look silky and frothy with a pale golden glow. Garnish with a slice of peach or a wedge of pineapple.
Tips & Tricks
- Use fresh ginger for the best zing. Ground ginger just doesn’t cut it here.
- Crush the ice slightly before blending if your blender struggles with full cubes.
- Want it thicker? Toss in a few frozen peach slices instead of nectar. It adds body and boosts that peach flavor.
- Making it ahead? You can blend everything except the ice, then store the mix in the fridge for up to 24 hours. Just blend again with ice when ready to serve.
Make It Your Own
Need to tweak it? No problem.
- Swap the rum: Coconut rum adds extra tropical flair. Spiced rum gives it warmth.
- Lighter version: Use coconut milk instead of cream of coconut for fewer calories and a less sweet drink.
- No peach nectar? Purée canned peaches (drained) or use peach juice. Even mango nectar works in a pinch.
Serving Suggestions
This cocktail pairs beautifully with food that brings out its tropical and spicy notes. Here are a few favorites:
Grilled Chicken
The charred, smoky flavor of grilled chicken balances the sweetness of the drink. Add a light citrus marinade to really make it pop.
Tropical Salad
Think mango, avocado, papaya, and a lime-honey dressing. The creamy cocktail contrasts nicely with crisp greens and tangy fruit.
Spicy Appetizers
Jalapeño poppers, spicy shrimp skewers, or even Thai spring rolls go great with the gingery kick in the drink.
Variations to Try
I thought I’d share a few spins I’ve tried over the years-these are great if you feel like switching things up.
Spicy Mango-Peach Colada
– Swap peach nectar for mango juice.
– Add a pinch of cayenne pepper before blending.
– Garnish with a chili-salt rim for extra heat.
Berry-Peach Ginger Colada
– Add ½ cup (75 g) fresh or frozen mixed berries.
– Use berry-flavored rum for a fruity twist.
– Blend until smooth and strain if needed.
Herbal Peach-Ginger Colada
– Muddle a few fresh basil or mint leaves with the ginger before blending.
– This adds a refreshing, aromatic layer that’s especially nice in summer.
Virgin Version (Non-Alcoholic)
– Just leave out the rum.
– You can add a splash of sparkling water or coconut water for a lighter feel.
Storage Notes
– Leftover mix (without ice) can be stored in a sealed jar in the fridge for up to 2 days.
– Give it a good shake or stir before serving.
– Best enjoyed freshly blended for that creamy texture.
Common Questions
Can I use canned peaches?
Yes! Just drain them well and purée before using. They’ll add a lovely sweetness.
How can I make this less sweet?
Use coconut milk instead of cream of coconut, and reduce the peach nectar. You can also add a splash of lime juice to brighten it up.
What’s the best rum to use?
White rum is classic, but spiced or coconut rum can add great flavor. Try a few and see what you like best.
Can I make it dairy-free?
Totally! Cream of coconut is naturally dairy-free, but double-check the label. You can also use coconut cream or coconut milk.
Can I scale this up for a party?
Absolutely. Just multiply the ingredients by however many drinks you want to make. Use a large blender or mix in batches.
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Whether you’re sipping it by the pool or serving it at your next backyard get-together, this Ginger-Peach Piña Colada is a guaranteed hit. It’s fruity, creamy, and just a little bit spicy-the kind of cocktail that makes you want to slow down and enjoy the moment.
