Caribbean Piña Colada
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: blend
- Glass: Hurricane glass
- Ice: Crushed ice
- Garnish: Pineapple wedge & Luxardo Maraschino cherry
- ABV: 12%
Ingredients
- Bacardi Carta Blanca light rum — 2 oz (60 ml)
- Pineapple juice (fresh pressed) — 3 oz (90 ml)
- Cream of coconut (e.g. Coco Lopez, Re'al etc.) — ½ oz (15 ml)
- Angostura Aromatic Bitters — 4 dash
- Salt — 1 pinch
How to make it
- BLEND ingredients with crushed ice.
- Pour into glass and serve with straws.
A classic cocktail with pineapple and coconut.
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