Kaitlyn's Pina Colada (Difford's recipe)
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: build
- Glass: Poco grande
- Ice: Crushed ice
- Garnish: Parasol, pineapple wedge & Luxardo Maraschino cherry
- ABV: 9%
Ingredients
- Cream of coconut (e.g. Coco Lopez, Re'al etc.) — ¾ oz (22.5 ml)
- Lime juice (freshly squeezed) — ½ oz (15 ml)
- Single cream / half-and-half — ¼ oz (7.5 ml)
- The Bitter Truth Pimento Dram — ¼ oz (5 ml)
- Peychaud's Aromatic Bitters — 2 dash
- Pineapple juice (fresh pressed) — 3 oz (90 ml)
- Havana Club 3 Year Old rum — 2 oz (60 ml)
- Clement V.S.O.P. Rhum Vieux Agricole — 1⅓ oz (40 ml)
How to make it
- Shake all ingredients with crushed ice.
- Serve with straws.
A cocktail with pineapple and coconut.
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