Caribbean Colada
A fruity and sour cocktail ∙ Shake ∙ 3 min ∙ 16.7% ABV ∙
The Caribbean Colada shakes white and Caribbean aged rum with pineapple liqueur, coconut and passion fruit syrups, and orange juice, served over crushed ice.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: White rum 30 mlCaribbean aged rum 30 mlPineapple liqueur 30 mlCoconut syrup 5 mlPassion fruit syrup 5 mlOrange juice 30 ml
- Strain into the glass filled with crushed ice
- Garnish with a pineapple wedge, a maraschino cherry and a cocktail umbrella
Tips
- There's only 5 ml each of coconut and passion fruit syrup, and that's plenty; both are concentrated, so a heavy hand buries the rum and juice.
History
The Caribbean Colada was developed as a promotional recipe for Giffard's Caribbean Pineapple liqueur, launched in June 2017. Built around that liqueur with coconut syrup and a mix of white and aged rums, it has since been adapted and served under the same name by various bars and drink guides. It replaces the Piña Colada's traditional coconut cream and plain pineapple juice with a pineapple liqueur and flavored syrups, layering in extra tropical notes such as passion fruit.
It belongs to the wider Colada family that descends from the Piña Colada, Puerto Rico's national drink, whose exact origin is disputed. The Cachaça Piña Colada, which adds Brazilian cachaça alongside the rum, is another member of that family.
FAQ
What is in a Caribbean Colada?
30 ml each of white rum, Caribbean aged rum, pineapple liqueur and fresh orange juice, plus 5 ml each of coconut syrup and passion fruit syrup.
How do you make a Caribbean Colada?
Shake both rums, the pineapple liqueur, both syrups and the orange juice hard with ice, then strain into a hurricane glass filled with crushed ice. Measure the syrups: 5 ml each is plenty, and more buries the rum and juice. Garnish with a pineapple wedge, a maraschino cherry and a cocktail umbrella.
