Greek Piña Colada

Greek Piña Colada image

Serve in

Pineapple shell (frozen)...
2 fl oz Bacardi Carta Oro Rum
fl oz Yoghurt liqueur
2 wedge Pineapple (fresh)
½ fl oz Giffard Premium Pineapple Liqueur
1 fl oz Coconut rum liqueur
  • Display recipe in:

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.

Origin:

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

Buy ingredients

Buy direct from The Whisky Exchange

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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