The pina colada is a tropical cocktail that originated in Puerto Rico in the 1950s and has been immortalised thanks to its creamy fruit flavour and how easy it is to make.
The pina colada has, thanks to its popularity and delightful blend of fruit, seen different twists and variations that cater to all tastes. If you’ve ever wondered how to make a pina colada, or what’s in a pina colada in the first place, here are our three favourite pina colada recipes…
Discarded Banana Peel Rum is a fantastic addition to a pina colada. The aged-rum base is blended with banana peel extract adding a sweetness reminiscent of banoffee pie or sticky toffee pudding, which both elevates the classic rum flavour you know and love, whilst pairing perfectly with pineapple juice.
- 50ml Discarded Banana Peel Rum
- 75ml pineapple juice
- 25ml coconut syrup
- 5ml lime juice
- Mint to garnish
- Add all of the ingredients to a cocktail shaker with ice
- Shake and double strain into a wine or spritz glass
- Add mint to garnish