Cocktail Recipes

Three Ways to Make a Pina Colada

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…

Banana Colada

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

What is coconut syrup?

Coconut syrup is made by mixing equal parts coconut sugar and water. Simply bring the water to a boil and add the coconut sugar, stirring until the sugar is dissolved.

Spiced Rum Pina Colada

Sailor Jerry Spiced Rum was named after the iconic tattoo artist, Norman Collins, who made his name on the tropical island of Hawaii – the perfect place to enjoy a pina colada. This Spiced Rum Pina Colada transports a small piece of Hawaii to your glass thanks to Sailor Jerry’s distinctively smooth and spiced character that’s perfect in cocktails.


  • 5 parts Sailor Jerry Spiced Rum
  • 1 part cream of coconut
  • ¼ pineapple juice
  • Maraschino cherry to garnish


  • Add the ingredients to an empty mixing glass and shake
  • Add ice and shake again
  • Strain into a highball or tiki glass and fill with ice
  • Garnish with the maraschino cherry

Monkey Colada

Another spirit that works well in a pina colada recipe is Monkey Shoulder whisky. Monkey Shoulder is a rich, warm whisky that features notes of orange, vanilla and spiced oak – bringing a wonderful balance to the creamy, tropical flavours of coconut and pineapple.


  • 40ml Monkey Shoulder
  • 20ml coconut rum
  • 60ml coconut water
  • 10ml fresh lime
  • 1 dash of sugar syrup
  • Pineapple leaf and chunk to garnish


  • Add all the ingredients to a blender and blend until smooth
  • Pour into a tall glass
  • Garnish with the pineapple leaf and chunk

No matter what your taste preferences are, there’s a pina colada for you. For those of you wanting to intensify the sweet, fruity flavours of the pina colada, the Banana Colada is sure to be a hit. Likewise, the Spiced Rum and Monkey Coladas offers a rich warmth that transports you to golden hour in the Caribbean.




Behind Clink* are distillers and master craftsmen equipped with decades of knowledge. Dedicating their lives to delivering the very finest spirits. We share their passion and expertise to complement the moments you want to create.