National Piña Colada Day is Sunday, July 10, and we’ve collected some top piña colada recipes to help your bar celebrate!
Coffee Colada
Ingredients:
1 1/2 oz. Plantation 3 Stars Artisanal Rum
1/2 oz. St. George NOLA Coffee Liqueur
1 oz. The Perfect Purée Coconut Puree, thawed
1/2 oz. simple syrup
2 oz. unsweetened vanilla almond milk
Garnish: 1 bar spoon St. George NOLA Coffee Liqueur and three coffee beans
Directions:
Combine all ingredients in a blender with one cup of ice and blend until smooth. Pour into a Collins glass. To garnish, float 1 bar spoon of coffee liqueur and three coffee beans.
Recipe by Shannon Krol / Beverage Consultant, Actionable Craft LLC, Phoenix, AZ. Photo courtesy of The Perfect Purée of Napa Valley.
It’s Island Time! (Mocktail)
Ingredients:
5 one-inch cubes of Fresh Pineapple
.75 ounce of Fresh Lime Juice
1 ounce of Coco Lopez Cream of Coconut
1 can of Sparkling Limeade
Directions:
In cocktail shaker, muddle fresh pineapple. Add lime juice and Coco Lopez. Strain, top with crushed ice. Add 4 oz. of sparkling limeade.
Recipe by Ellen Blackburn – the talented Bar Supervisor at The Montford Rooftop Bar!
Jalisco Colada
Ingredients:
1 1/2 oz. Herradura Tequila
3/4 oz. The Perfect Purée Coconut Puree, thawed
3/4 oz. The Perfect Purée Mango Passion Fruit blend, thawed
3/4 oz. lime juice
1/2 oz. agave nectar
1 spray absinthe
Directions:
In a cocktail shaker, combine all ingredients with ice. Shake, strain and serve on the rocks in a cocktail glass. Garnish with coconut flakes.
Recipe by Marcelo Chasi, Tequila Herradura Brand Ambassador. Photo courtesy of The Perfect Purée of Napa Valley.
Our Pina Colada by Sweet Liberty
Ingredients:
1.5 oz House Rum Blend (50% Cruzan Coconut Rum, 25% Bacardi Cuatro, 25% Stolen Coffee & Cigarette Rum)
1 oz Pineapple
3oz Coconut Cream
2 Coffee Beans
1 Pineapple Chunk
1 Large Scoop of Crushed Ice
Float Pedro Ximenez Sherry
Directions:
Blend ingredients minus Pedro Ximenez Sherry until ice is crushed and desired consistency is reached. Pour cocktail into glass, add Pedro Ximenez Sherry float, garnish with a mint sprig, red cherry and parasol.
