National Piña Colada Day is Sunday, July 10, and we’ve collected some top piña colada recipes to help your bar celebrate!
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)
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!
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
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.