Greek Piña Colada

Serve in a Pineapple shell (frozen) glass...
2	fl oz	Bacardi Carta Oro Rum
1½	fl oz	Yoghurt liqueur
2	wedge	Pineapple (fresh)
½	fl oz	Giffard Premium Pineapple Liqueur
1	fl oz	Coconut rum liqueur

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How to make:

BLEND ingredients with 12oz scoop of crushed ice. Pour into glass and serve immediately with straws.

Garnish:

Lime wedge

Comment:

A yoghurt and rum based pineapple and coconut drink, and if your blender is sufficiently powerful, with tiny fragments of pineapple shrapnel.

About:

Created in 2011 by yours truly (Simon Difford) at the Cabinet Room, London, England.

Buy ingredients

Buy direct from The Whisky Exchange

£22.25

Makes this drink 11.67 times

This ingredient is not currently available for purchase through The Whisky Exchange

Yoghurt liqueur

This ingredient is not currently available for purchase through The Whisky Exchange

Pineapple (ananas) liqueur

This ingredient is not currently available for purchase through The Whisky Exchange

Coconut rum liqueur

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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