National Piña Colada Day is Monday, July 10. This day celebrates the tropical rum cocktail that is a staple on summertime menus. The recipe typically includes rum, cream of coconut, pineapple juice, and it is usually served blended or shaken with ice.
We've collected some twists on the traditional piña colada recipe to help your bar/restaurant celebrate—including some non-alc cocktails!
Buchacolada
Ingredients:
1.5 oz Buchanan’s Pineapple
2 oz Pineapple juice
1 oz Coconut cream
0.75 oz Fresh lime juice
Angostura bitters float
Lime wheel garnish
Directions:
Add Buchanan’s Pineapple, pineapple juice, coconut cream, and lime juice into a shaker with ice, and shake until cold. Pour into highball glass filled with crushed ice and top with float of Angostura bitters. Garnish with a lime wheel. Alternatively, make it frozen in a blender.
Rasta Colada
Ingredients:
1 oz White rum
1 oz Pineapple juice
1 oz Coconut cream
Ice blended
1 oz Grenadine
1 oz Blue curacao
Directions:
Pour rum, pineapple juice and coconut cream into a blender with one cup of crushed ice. Blend until smooth, and pour into a tall glass. Pour grenadine and blue curacao as layers.
Non-Alc Piña Cooler
Ingredients:
3 oz Pineapple juice
2 oz Coconut Cream
1 oz Pineapple purée
1 pineapple slice
Directions:
Fill glass with crushed ice. Pour pineapple juice, coconut cream and pineapple purée into the shaker and shake well. Pour mixture over ice. Garnish with a pineapple slice.
Put the Lime in the Coconut
Ingredients:
1 ½ oz Costa Rican rum aged 7 years
2 oz Coconut water
1 ½ oz Mandarin lime
1 oz Coconut cream
3 ½ oz of seasonal avocado
Directions:
Macerate the avocado. Add all the ingredients to a mixer and blend for 20 seconds. Serve in a chilled glass. Non-alc version: Substitute the rum with a little more coconut water.
Hollywood Colada
Ingredients:
1 oz SelvaRey Coconut Rum
1 oz Pineapple Juice
2 oz Coconut Water
Directions:
Blend or combine over ice in a Double Old Fashioned glass and stir. Garnish with a lime wedge and serve.
Pineapple Piña Colada
Ingredients:
1 ½ ounces Sammy’s Beach Bar Platinum Rum
2 ounces Coco López Piña Colada Mix
1 ½ ounce fresh pineapple juice
Garnish: 2 fresh lime wheels and a chunk of fresh pineapple
Directions:
Fill a blender with ice and add the rum, piña colada mix, and pineapple juice. Blend until smooth and creamy and pour into a coupe or margarita glass. Garnish with fresh lime wheels and a fresh pineapple chunk.
Macadamia Piña-Jito
Ingredients:
1 ounce Sammy’s Beach Bar Platinum Rum
1 ounce Sammy’s Beach Bar Red Head Rum
4 fresh mint leaves
½ ounce fresh lime juice
3 ounces Coco Lopez Cream of Coconut
4 fresh pineapple chunks
Soda water, as needed
2 or 3 dashes of Peychaud’s Bitters
Garnish: toasted coconut, fresh pineapple wedge, maraschino cherry
Directions:
Add mint leaves to the bottom of a hurricane glass. Using a muddler, gently (yet firmly) muddle the mint, add lime juice and set aside. In a blender, add a couple handfuls of ice along with the cream of coconut, pineapple chunks and Beach Bar Platinum Rum. Purée until blended. Pour into the hurricane glass that contains the mint and lime juice, then top with soda water. Float the Beach Bar Red Head Rum on top along with two dashes of bitters. Garnish with toasted coconut, fresh pineapple wedge and a maraschino cherry.
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