Pina Patten
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: blend
- Glass: Pineapple shell (frozen) glass
- Ice: Crushed ice
- Garnish: Parasol, pineapple wedge & Luxardo Maraschino cherry
- ABV: 10%
Ingredients
- Bacardi Carta Blanca light rum — 1 oz (30 ml)
- Bacardi Gold rum — 1 oz (30 ml)
- Pineapple juice (fresh pressed) — 3 oz (90 ml)
- Re'al Coco Cream of Coconut — 1 oz (30 ml)
- Lime juice (freshly squeezed) — ½ oz (15 ml)
- Monin Pure Cane sugar syrup — ⅓ oz (10 ml)
- Single cream / half-and-half — ⅓ oz (10 ml)
How to make it
- BLEND all ingredients with 6oz scoop crushed ice.
- Serve with straws.
A refreshing cocktail with pineapple and rum.
Updated
Same Base
- Pineapple Caipirinha
- Pineapple & Cardamom Daiquiri
- Pineapple Daiquiri (Difford's recipe)
- Pineapple Daiquiri #1 (On-The-Rocks)
- Pineapple Daiquiri #2 (Frozen)
- Pineapple Express
Same Method
Same Glass
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Rum · Blend · A-Z: P · Catalog