The Piña Colada is thought by many to have originated in Cuba, with sweetened coconut added in Puerto Rico during the 1950s/60s to create the popular cocktail recognised today. However, the Cuban-style Piña Colada endures and is preferred by some.
A splash of agricole rum adds flavoursome funk, lime adds a citrusy bite, while a splash of fresh cream adds indulgent creaminess to this Piña...
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This fruity, rum-laced cocktail screams for a hot summer's day and a laidback vibe. Too much ice blended into this cocktail detracts from its...
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This Colada has no coconut, but it is smooth, balanced and rather tasty.
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How brilliantly and seductively creamy coconut tames absinthe and rhum agricole makes this colada served frappé dangerous.
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Rum-laced creamy almond milk with pineapple fruitiness.
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As the name suggests, this rum-laced cocktail has flavours of pineapple and almond.
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Don't skimp, use a whole banana per drink for real flavour.
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Rum and pineapple strike up a tropical harmony, helped by coconut, passionfruit and orange.
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Angostura and salt make this a less sticky Colada.
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Coconut rum and pineapple juice with balancing lime tartness.
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Deliciously creamy pineapple and coconut enlivened by champagne with rum notes shining through.
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As the name suggests, all the coconut and pineapple flavour you'd expect from a Piña Colada, invigorated with fizz.
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BLEND all ingredients with scoop of crushed ice and pour into chilled glass.
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A yoghurt and rum based pineapple and coconut drink, and if your blender is sufficiently powerful, with tiny fragments of pineapple shrapnel.
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Coconut, rum and fruit juice. Aloha.
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A ridiculously simple, three-equal-parts party cocktail, shaken to produce a pineapple and coconut cocktail fortified with rum and crowned with a...
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Mango leads the all-important coconut and pineapple in this rum-laced colada.
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This delicious and light long drink harnesses the classic combination of coconut, rum and pineapple.
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Rich pineapple but not too sweet.
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Green Chartreuse blended with coconut and pineapple – yummm.
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Creamy cream of soda-like coconut and pineapple with sherry providing rich depth of flavour.
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Adapted from a recipe created by Allan Suárez of Mexico who is a Patrón Perfectionists Global Finalist 2020.
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A Piña Colada with its guts ripped out.
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An indulgent use of bitters to produce an equally indulgent, and a tad challenging, cocktail.
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Just as it says on the tin – a White Negroni crossed with a Piña Colada, but the delight of crossbreeding is a tasty mezcal-based mongrel of a...
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A splash of agricole rum adds flavoursome funk, lime adds a citrusy bite, while a splash of fresh cream adds indulgent creaminess to this Piña...
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