No alcohol
Medium
Boozy
Champagne Piña Colada
Measurements in:
Serves:
| 5/6 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/6 fl oz | Agricole blanc/cane juice rhum (unaged) |
| 2/3 fl oz | Giffard Caribbean Pineapple liqueur |
| 1/2 fl oz | Brut champagne/sparkling wine |
| 1 1/2 fl oz | Pineapple juice |
| 2 scoop | Coconut sorbet |
| 1 1/2 fl oz | Brut champagne/sparkling wine |
Garnish: Raw coconut (or toasted coconut flakes)
How to make
Glassware
Serve in a Flute glass
Method:
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.
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 the desired consistency is obtained.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Alcohol content:
- 1.3 standard drinks
- 13.6% alc./vol. (27.21° proof)
- 18.3 grams of pure alcohol
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine, Brut champagne/sparkling wine — Sulphur Dioxide/Sulphites
History
Adapted from Chris Moore's award-winning signature cocktail which has been served at Coupette, Bethnal Green, London since the French-influenced neighbourhood bar 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 recipe to make your own. 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 Piña Colada history
Review
Deliciously creamy pineapple and coconut enlivened by champagne with rum notes shining through.
Variations/similar cocktails
Piña Colada (Difford's recipe)
Piña Colada (Puerto Rican style)
Piña Colada (Cuban style)
Temperance Piña Colada
$1.46 per cocktail*
Makes a minimum of 30 cocktails.
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Gallery
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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Comments & Discussion
Probably too difficult to make at home with those ingredients and I can't imagine it'll taste as good as Coupette makes it
View 2 comments and discussion