Greek Piña Colada
Ingredients
- 2 oz Light gold rum
- 1 1⁄2 oz Yoghurt liqueur
- 2 wedge Pineapple
- 1⁄2 oz Giffard Caribbean Pineapple liqueur
- 1 oz Coconut rum liqueur
Method
Glassware:
Serve in a Pineapple shell (frozen) glass
Method:
BLEND ingredients crushed ice, pour into glass and serve immediately with straws.
Allergens:
Recipe contains the following allergens:
History:
Created in 2011 by yours truly at the Cabinet Room, London, England.
Piña Colada cocktail history
Review:
A yoghurt and rum based pineapple and coconut drink, and if your blender is sufficiently powerful, with tiny fragments of pineapple shrapnel.
