Yash Lakhan
April 24, 2025
The piña colada has always represented tropical flavours, but its foundation stands out for ease of variations on the classic. From its inception as a mix of coconut, pineapple and rum, it has now become a canvas open to be reimagined, with bartenders experimenting with its form in process, technique and flavour. *All concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
Ripe banana is blended with the classic trio of ingredients, adding body and sweetness while elevating tropical profile without disrupting the original foundation.
Coconut water partly or entirely replaces coconut cream, producing a lighter consistency but maintaining the same flavour structure and character.
A dark rum float on top of the classic blend adds caramelised depth to the finish in this unique spin, complete with molasses undertones that add contrast to the smooth texture.
Rum infused with pineapple peels prior to blending add depth of fermented tartness and aroma that underpins the flavour of the fruit.
A unique spin where coconut cream is steeped subtly with spices like cinnamon or clove, add depth without making the drink creamy or overwhelming.
This twist features a combination of light and aged rum for layering brightness and depth in the same concoction, while preserving the sweet, tropical character of the classic.