Garnish:
Lime wedge
How to make:
BLEND ingredients crushed ice, pour into glass and serve immediately with straws.
| 2 fl oz | Bacardi Gold rum |
| 1 1/2 fl oz | Yoghurt liqueur |
| 2 wedge | Pineapple (fresh) |
| 1/2 fl oz | Giffard Premium Pineapple Liqueur |
| 1 fl oz | Coconut rum (35-40% alc./vol.) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A yoghurt and rum based pineapple and coconut drink, and if your blender is sufficiently powerful, with tiny fragments of pineapple shrapnel.
History:
Created in 2011 by yours truly (Simon Difford) at the Cabinet Room, London, England.
See our main Piña Colada page for the story behind the classic and for links to numerous other variations.
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