National Piña Colada Day Recipes

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:coffee colada recipe
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

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:Piña Colada cocktail
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

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:pina colada recipe
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

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:pina colada recipe
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

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.

Recipe by Naren Young of Sweet Liberty. Photo by Michael Pisarri.