8 drinks to make if you love a Piña Colada

Frothy, fruity and sweet. The Piña Colada has long been the drink of summer. For balmy beach days and poolside sipping, or for bringing the tropical vibes to a casual night in. 

The Piña Colada’s tropical flavours of fresh pineapple, coconut cream and rum are a tribute to its roots in Puerto Rico, inspired by the vibrant island of San Juan. It was here in the 1950s that bartender Ramón “Monchito” Marrero Pérez first created the iconic serve at the Caribe Hilton Hotel. And it’s since become the country’s official national drink.

Today it’s the symbol of chilling in paradise – whether you’re island bound or reminiscing of warmer days. And whilst we love the retro feel, some think it could do with a revamp.

So this summer season we’re mixing things up. We’re adding citrus, spice and Ballantine’s smooth scotch whisky to a brunch of exotic cocktails that channel the same tropical vibes as the original. 

Here’s our favourite variations of a Piña Colada, plus a bunch of sweet, creamy and exotic serves you’re bound to love.

The Guadalupe

A colada without the cream. The Guadalupe cocktail is a modern riff of the original recipe. But this time it’s got a little more depth.

Ballantine’s 17 Year Old whisky brings a vibrant honey creaminess with a hint of spice, whilst smoked maple syrup adds a touch of sweetness. Shaken with lemon juice and egg white, it’s a frothy topped cocktail for slow sipping. Garnished with grated nutmeg and grilled pineapple. 

Pop a few wedges on the barbeque next time you’re grilling and serve up a round of Guadalupes.

Eastern Promise

Mix up the tropical taste of a colada with this zesty lime cocktail. It’s fun, fresh and surprising. A guaranteed crowd pleaser for your next summer party.

Eastern Promise takes us to another side of the world, inspired by exotic Asian flavours. Fresh lime, orange curacao and almond liqueur blend citrus and sweet notes. Complemented by the rich, aromatic spice of our 21 year old whisky. Add a few drops of bitters and a fresh mint garnish once shaken.

Pandan & Coconut

Inspired by the tropical notes of a Piña Colada, and the simplicity of a Whisky Highball, this elegant serve is made for stylish summer sipping. The Pandan & Coconut stirs 18 year old whisky, quality rum and coconut water together with a spoonful of clear honey. Garnished with a pandan leaf.

One sip of this coconut highball and you’ll be swept to palm fringed shores in seconds. It takes a few minutes to make, but it’s more than worth the effort.

Blue Monday

Soothe away the Monday blues and get shaking this creamy cocktail. It’s got all the pineapple and coconut goodness of a Piña Colada, but this time with a Blue Curacao twist. The citrus orange liqueur adds a bittersweet twist and shocking blue colour that’ll definitely turn heads.

Add lemon juice and Ballantine’s Finest to mix things up and keep things fresh. With a pineapple wedge and cherry garnish to nod to the original retro recipe.

Whisky Cream Soda

If you love the sweetness of a Piña Colada but don’t fancy the heavy, creamy finish, then this cocktail might just be your new go to. The Whisky Cream Soda might look a lot different from the original colada. But its sweet, creamy flavour isn’t too far off.

It’s a simple whisky mixer that pairs smooth blended scotch with fizzy cream soda. Refreshing, bubbly and light, it’s easy to make and 100% vegan too.