pina-colada-2The month of May brings an abundance of sunshine to our beaches in North Carolina with ideal temperatures for packing up and heading down to the coast. I’m fortunate enough to live within minutes of the coast and feel so privileged to be able to head out in the boat (or in the car) to our beautiful shores in a moment’s notice.

There’s nothing more peaceful to me than coming home after a long day in the sun, sitting on the porch in my rocking chair and sipping on a tropical cocktail. I’ve always enjoyed creating all kinds of cocktails, especially during the summer months. The warmer weather inspires me to break out my blender, throw in some ice cubes and see what I can conjure up. One of my very favorite frozen cocktails is the classic piña colada.

No matter how you decide to mix it, you just can’t go wrong with the flavors of rum, pineapple juice and coconut. I’ve even substituted orange juice for pineapple juice and it turned out fabulous. And who says you have to use rum from abroad in your pitcher? Muddy River Distillery produces one of the finest rums right here in North Carolina.

This is my recipe for the classic piña colada. I hope you have a chance to enjoy it after a day at the beach at least once this summer!

What you’ll need:

  • 3 cups ice cubes (enough to fill blender half-way
  • 1/2 cup pineapple juice
  • 2/3 cup cream of coconut
  • 1/2 cup white rum
  • maraschino cherry and/or pineapple wedge for garnish (optional)


  • Place ice cubes in blender. Add rum, pineapple juice, and cream of coconut. Blend until smooth.
  • Garnish with a maraschino cherry and/or pineapple wedge for an added tropical touch.

Amy Brinkley lives in Morehead City and is the writer and photographer of the food blog, The Blond Cook. Amy’s cooking style is influenced by her small town roots and love of Southern comfort food. Find more of her Our State Eats recipes here

This story was published on

Brinkley lives in coastal North Carolina, and blogs about all things food. She is regular contributor on the Our State website, Parade Magazine’s, and