Garnish:
Pineapple wedge & Luxardo Maraschino cherry
How to make:
BLEND ingredients with crushed ice. Pour into glass and serve with straws.
| 2 fl oz | Bacardi Carta Blanca light rum |
| 3 fl oz | Fresh pressed pineapple juice |
| 1⁄2 fl oz | Cream of coconut |
| 4 dash | Angostura or other aromatic bitters |
| 1 pinch | Salt |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Angostura and salt make this a less sticky Colada.
History:
See our main Piña Colada page for the story behind the classic and for links to numerous other variations.
Join the Discussion
... comment(s) for Caribbean Piña Colada
You must log in to your account to make a comment.