Champagne Piña Colada
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: blend
- Glass: Flute glass
- Ice: Crushed ice
- Garnish: Raw coconut (or toasted coconut flakes)
- ABV: 12%
Ingredients
- Bacardi Carta Blanca light rum — ¾ oz (25 ml)
- Martinique blanc rhum agricole — ¼ oz (5 ml)
- De Kuyper Pineapple liqueur — ⅔ oz (20 ml)
- Brut Champagne — ½ oz (15 ml)
- Pineapple juice (fresh pressed) — 1½ oz (45 ml)
- Coconut sorbet — 2 scoop
- Brut Champagne — 1½ oz (45 ml)
How to make it
- BLEND first 6 ingredients with 4oz scoop of crushed ice.
- Pour into chilled glass pre-charged with champagne.
- Garnish with raw coconut or toasted coconut flakes.
A tropical cocktail with champagne and pineapple.
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