Hennessy Colada

By Millie Peartree

Updated Oct. 11, 2023

Hennessy Colada
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
15 minutes, plus at least 2 hours freezing
Prep Time
5 minutes
Cook Time
10 minutes, plus at least 2 hours freezing
Rating
4(53)
Notes
Read community notes

Also known as a Henny Colada, this drink, with roots in City Island, the Bronx, takes traditional piña colada to the next level. Made with sweet pineapple juice and cream of coconut, the traditional rum is replaced with the caramel undertones of Hennessy Cognac. The cherry and pineapple are optional but make it feel extra vacation-like. Whether drinking it in the Caribbean or on City Island, the tropics are a state of mind.

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Ingredients

Yield:3 to 4 servings
  • 4cups ice
  • 1(8.5-ounce) can cream of coconut, preferably Coco López
  • 8ounces pineapple juice
  • 8ounces Cognac, preferably Hennessy
  • Pineapple chunks and maraschino cherries (both optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

381 calories; 10 grams fat; 9 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 0 grams dietary fiber; 38 grams sugars; 1 gram protein; 33 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place ice, cream of coconut, pineapple juice and Cognac in a blender. Blend until smooth.

  2. Step 2

    Transfer to a large plastic container. Freeze until thickened, about 2 hours (or up to 4 hours; the mixture will freeze beyond slushy if frozen too long). Give a stir to combine.

  3. Step 3

    Divide among highball, margarita or hurricane glasses, garnishing with pineapple chunks on the rim and maraschino cherries on top, if desired.

Tip
  • You can also serve in plastic bottles for easy transport. Transfer the blended mixture into 3 (16-ounce) bottles, freeze, then shake before serving. (Skip the garnish.)

Ratings

4 out of 5
53 user ratings
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Cooking Notes

Ides

Make yourself a couple of these and hennything is possible.

SB of SH in NY

Thinking maybe letting it freeze in popsicle molds would be a brilliant treat on a hot day . . .

Ides

Make yourself a couple of these and hennything is possible.

SB of SH in NY

Thinking maybe letting it freeze in popsicle molds would be a brilliant treat on a hot day . . .

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