Serve in aFlute glass
Raw coconut (or toasted coconut flakes)
How to make:
BLEND first 6 ingredients with 4oz scoop of crushed ice (including 15ml/ ½oz champagne) and pour into chilled glass which has been pre-charged with 45ml/ 1½oz of chilled champagne.
Special ingredient #1: Coconut Sorbet
Blend 100ml cream of coconut, 200ml coconut milk and 200ml coconut water on medium speed until fully mixed, then POUR into an ice-cream maker to chill and churn until desired consistency is obtained.
|Bacardi Carta Blanca light rum|
|Clément Canne Bleue 2016|
|Giffard Premium Pineapple Liqueur|
|Fresh pressed pineapple juice|
|2 scoop||*Special ingredient #1 (see below)|
Deliciously creamy pineapple and coconut enlivened by champagne with rum notes shining through.
Variables such as the coconut sorbet used, the pineapple cordial in the original recipe (we've substituted with pineapple liqueur) and how generous the scoops of both sorbet and crushed ice, mean that we highly recommend you experience the original cocktail at London's Coupette.
Adapted from Chris Moore's award-winning signature cocktail which has been served at Coupette, Bethnal Green, London since the French-influenced neighbourhood opened in 2017. The recipe's proportions have been tweaked since the bar opened but the ingredients have remained constant:
20ml Bacardi Heritage
10ml Trois Rivières Blanc
40ml Fresh Pineapple Juice
35ml House-made acidic pineapple cordial
3 scoops Coconut Sorbet
60ml Moet & Chandon Brut Imperial
Coconut Sorbet is not easily available in the UK, hence our Special ingredient reference to make your own in our recipe. For ease, we've also swapped Coupette's house-made acidic pineapple cordial for pineapple liqueur and rebalanced proportions accordingly. At Coupette they make their cordial by soaking leftover pineapple skins in sugar syrup overnight and mixing with citric acid.
See our main Piña Colada page for the story behind the classic and for links to numerous other variations.