Talisker Pina Colada Cocktail
The piña colada cocktail, originally created in Puerto Rico in the 1950s, became a global drink known for its fruity, tropical flavours. The Talisker variation brings a unique twist to the classic drink through whisky smokiness, not following the usual recipe but instead relying solely on contrast, with a peated whisky base known for its earthy tones.
Ingredients
Serves1- Check off ingredients
- 10mL Talisker whisky (or any other whisky of choice)
- 10mL coconut cream
- 30mL pineapple juice
- 15mL fresh lime juice
- for garnish Pineapple wedge
- Ice cubes
Method
- Step 1
Add the whisky, coconut cream and pineapple juice into a shaker, followed by fresh lime juice.
- Step 2
Fill the shaker with ice cubes and shake well for 15-20 seconds.
- Step 3
Strain into a chilled curved highball or hurricane glass.
- Step 4
Garnish with a fresh pineapple wedge on the rim and cocktail umbrella before serving.
Tips & Suggestions
Preparation Tip 1
Briefly torch a pineapple slice and blend it with the juice before mixing; the light char adds a subtle caramelised flavour that complements the whisky without overpowering tropical flavours.
Preparation Tip 2
Blend the ingredients at a lower speed to avoid over-aeration and help maintain a creamy texture while allowing the spirit’s peaty profile to remain present without being diluted by foam.
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Frequently Asked Questions
How can the texture of the piña colada be adjusted for different preferences?
What kind of coconut cream is ideal for this piña colada cocktail?
Can the piña colada be layered for presentation?
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