Michael'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: blend
- Glass: Poco grande
- Ice: Crushed ice
- Garnish: Parasol, pineapple wedge & Luxardo Maraschino cherry
- ABV: 11%
Ingredients
- Cachaça — ½ oz (15 ml)
- Pineapple juice (fresh pressed) — 3½ oz (105 ml)
- Cream of coconut (e.g. Coco Lopez, Re'al etc.) — ¾ oz (22.5 ml)
- Lime juice (freshly squeezed) — ½ oz (15 ml)
- Difford's Saline Solution (or ½ pinch salt) — 1 drop
- Giffard Caribbean Pineapple liqueur — ½ oz (15 ml)
- White (charcoal-filtered) 1-3 year old light rum — 1 oz (30 ml)
- Coconut rum liqueur (35-40% alc./vol.) — ½ oz (15 ml)
How to make it
- BLEND all ingredients with 6oz scoop crushed ice.
- Serve with paper straws.
A tropical cocktail with a rich pineapple flavor.
Updated
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