If You Like Piña Coladas, Then Try One Of These Piña Colada Recipes (Part 2)

The @HungryEditor asked a handful of friends and beverage industry insiders to share a recipe for their take on the Piña Colada. Some are riffs on the classic, while others are creative interpretations. Either way you’ll have lots of options to try and imbibe. This two part series will have you wanting to test your bartending skills and make these drinks all year long.

Read on for all of the fun recipes in Part 2! (Part 1 you can find here.)

Equiano Piña Colada

50 ml Equiano Light

25 ml Coco Reàl Cream of Coconut

25 ml Fresh Pineapple Juice

5 ml Fresh Lime Juice

Shake all ingredients together and pour into a glass. Top with a dusting of nutmeg. Garnish with a dehydrated pineapple slice and three pineapple leaves.

Equiano, named after 18th century abolitionist and writer Olaudah Equiano, is the first African and Caribbean rum company. The rum is an all natural, limited batch blend from Mauritius and Barbados with no additives, no colorants, no spices, and no added sugar. This BIPOC-owned business is led by Aaisha Dadral, Amanda Kakembo, Ian Burrell, and Oli Bartlam.

Recipe by Ian Burrell, Equiano Co-Founder and Global Ambassador for Rum.

Esters Piña Colada

2 oz White Rum

1.5 oz Pineapple-Coconut Shrub

.5 oz Cinnamon Syrup

.5 oz Lime

Add all ingredients into a mixing glass with ice. Shake until cold and pour into a tiki highball glass over pebbled ice. Garnish with a dried pineapple slice and a paper umbrella.

Recipe by Jessica Everett and Suzanne Navarro of Esters.

Rosewood Baha Mar Piña Colada

1 oz Cream of Coconut

3 oz Pineapple Juice

1 oz White Rum

½ cup of Ice, or more based on taste

Garnish: fresh Pineapple Leaf and Wedge

Chill a glass in the freezer. In a blender, combine the cream of coconut, pineapple juice and ice. Blend until thick. In the chilled glass add 1oz white rum, then pour iced mixture into the glass. Garnish with a pineapple leaf and a fresh pineapple wedge.

Recipe by Rosewood Baha Mar.

Brian’s Piña Colada

3 oz Pineapple Juice

.50 oz Heavy Cream

2 oz House Coconut Cream**

.25 oz Hamilton 151 Proof Demerara Rum

.25 oz Cruzan Blackstrap Rum

1 oz Gosling’s Rum

1 oz Cana Brava Rum

**Coconut Cream is made by combining 3 parts Coco Lopez to 1 part coconut milk.

Add all the ingredients to a blender with 3/4 of crushed ice and blend thoroughly. Pour into a highball glass. Garnish with a pineapple wedge skewered with a parasol and a cherry skewered with a pink flamingo.

Recipe by Brian Miller, Head Bartender at Lullaby.

Mount Gay Rum Cinna-Coco Colada

2 oz Mount Gay Black Barrel

1.5 oz Almond Milk

.5 oz Coconut Cinnamon Syrup*

.5 oz Lemon

In a mixing tin, add ingredients, then ice, and shake. Strain over crushed ice in a tall glass and garnish with Angostura, lemon wheel, and fresh grated cinnamon.

*To make the syrup, place equal parts Demerara sugar and water. Bring to boil. Then turn off. Add ½ cup of dried coconut chips and 5 cinnamon sticks. Let steep for 10 minutes, strain, and cool.

Huihui Piña Colada

2.5 oz Pineapple Juice

.75 oz Cream of Coconut

1 oz Vanilla Ice Cream (liquid)

1.5 Trader Vic’s Rum

Blend all ingredients together. Garnish with fresh Maui Gold pineapple.

Recipe by JoyMark Agbayani, Lead Mixologist at Huihui Restaurant.

Bacardi Miami Style Piña Colada

2 oz Bacardi Añejo Cuatro or Bacardi Reserva Ocho

2 oz fresh Pineapple Juice

1 oz Cream of Coco or Coco Reàl

1 oz Coconut Milk

Shake all ingredients with ice and strain into a large glass filled with fresh ice. Garnish with a pineapple leaf and ground cinnamon.

Lime in the Coconut

1.5 oz RumHaven Coconut Rum

2 oz Coconut Creme

1 oz Lime Juice

Blend with ice. Garnish with a lime wedge and orchid.

Recipe by the Serenity Pool at the Four Seasons Resort Maui.

Beachy Banana Piña Colada

2 oz Rum

½ oz Coconut Syrup

2 oz Coconut Milk

½ Banana

½ cup of frozen Pineapple Chunks

1 cup of Ice

Core a pineapple. Add all ingredients to a blender. Blend until the consistency is smooth. Pour into the cored pineapple. Garnish and enjoy!

“It’s time for the ultimate tropical cocktail: the Banana Piña Colada. This mix-up is a cross between one of my favorite vacation cocktails, the Banana Daiquiri, and the Piña Colada. It’s so amazing served up in this pineapple vessel! Let this cocktail transport you to the beach! I created this cocktail while looking for vacation ideas in collaboration with CheapCaribbean.”

– Natalie Migliarini, founder of Beautiful Booze.

Zaya Frozen Piña Colada

1.5 oz Vodka

.75 oz Coconut Rum

2 oz Kelvin Slush Frozen Piña Colada Mix

1 cup of Ice

1 oz Zaya Cocobana Rum float

Combine all ingredients, except for the Zaya Rum, in a blender. Blend until smooth and server in a hurricane glass. Float 1 ounce of Zaya Cocobana Rum on top. Garnish with an orange wedge and maraschino cherry.

Recipe by Bryan Dietz at Upper East Bar & Restaurant at Hotel Solamar in San Diego.

Find Benjamin Liong Setiawan on Instagram: @hungryeditor.