Piña Colada

Aged rum, coconut cream and fresh pineapple juice blended with crushed ice until thick and smooth, then poured into a hollowed-out pineapple. Creamy and tropical, it is pure beach-holiday theatre with its orchid and umbrella.

Total time: 5 min
Serving: 1

Naturally sweet twist
Rich & creamy

A drink served in a hollowed pineapple with orchids and a straw, beside a pineapple top on a white sand beach — Sour meets Sweet Magic

Ingredients

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1½ oz (44 ml) aged rum
1½ oz (44 ml) coconut cream
1½ oz (44 ml) fresh pineapple juice
6–8 oz (170–227 g) crushed ice
1 pineapple, for chunks and a hollowed-out shell
coconut flakes, to garnish
edible orchid, to garnish
2–3 Richberry halves

How to Make It

Hollow the pineapple
Cut the top off the pineapple and scoop out the flesh to leave a sturdy shell. Keep a few chunks of the flesh for the blender.
Blend
Blend the rum, coconut cream and pineapple juice with 6–8 oz crushed ice. Add a few pineapple chunks for extra flavour.
Serve
Pour into the pineapple shell and garnish with coconut flakes, the orchid and a cocktail umbrella.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.