5 Exotic Variations of the Piña Colada

The now-iconic combo of pineapple, coconut cream, and rum was first thought up by bartender Ramón “Monchito” Marrero Pérez in 1950s Puerto Rico. When he created it, he captured the spirit of the vibrant island of San Juan. And it didn’t take long for it to become a hit, earning the title of the country’s national drink.
 
This got us thinking, what happens when you mix up one icon with another? Yeah, you guessed it, we’re switching rum for whisky; it takes guts, but we’re all about revamping the retro taste. Think citrus, a bit of spice, and a pour of Ballantine’s smooth, balanced scotch whisky. It’s the Piña Colada you know, shaken up eight different ways. Sit back and scroll to find the Ballentine’s summer cocktail of your dreams.

We’re kicking things off with a whisky remix of the classic. This recipe for a Whisky Piña Colada is a delicious twist on tradition, switching up rum for a smooth pour of Ballantine’s Finest. The honey and vanilla notes of our OG scotch are a match made in heaven for coconut cream and pineapple.
 
Feeling fancy? Add a squeeze of fresh lime to keep it bright, and garnish with a pineapple leaf to look the part. And if you want an even sunnier hit of summer, add a dash of Ballantine’s Sunshine to your glass. One sip and you’ll know this is the tropical drink this season’s party menu has been waiting for.

Summer is about to get a whole lot hotter. Next time you want to crank up the weekend temperature, give the Chilli Piña a go. It’s fruity and sweet with a hit of fire to spice things up.
 
Mix pineapple juice and Ballantine’s whisky with chilli syrup for a serve that really makes a statement. Like it hotter? Throw on some chilli flakes. Need to cool it down? Add a splash of coconut cream to smooth out those spicy notes.

For anyone who loves something a little eye-catching, meet the Blue Monday – the cocktail that can’t help but turn heads.
 
It’s got 75ml pineapple juice and 25ml creamy coconut goodness for that classic Piña Colada feel. Then we’ve added 25ml Blue Curaçao for a bittersweet citrus twist and that bold blue colour. Finally, 50ml Ballantine’s Finest and 20ml fresh lemon juice bring everything together and keep it nicely balanced.
 
To make it, add all ingredients into a shaker with ice and shake well, then strain into a tall glass over ice. Garnish with a cherry and a pineapple wedge for that perfect retro-cool vibe.

Some people love the flavours of a Piña Colada but don’t fancy the faff of shaking one up. So this got us thinking, what’s an easy serve with a similar taste? The Whisky Cream Soda has just entered the chat.
 
It’s a bold, two-ingredient mix: 50ml Ballantine’s Finest topped with 150ml fizzy cream soda. Just stir gently and enjoy. It’s bubbly, refreshing, and 100% vegan. What’s not to love?

We’ve swapped the tangy pineapple for the intense, velvety sweetness of mango. Our Whisky Mango Lassi is a grown-up take on the Indian classic, made with 50ml Ballantine’s Finest, 120ml mango juice, and 20ml lime juice. Simply add everything to a cocktail shaker with ice, shake well, and strain into a glass over ice.
 
If you’ve never tried whisky and mango together, you’re missing out. Grab the ice and get shaking.

Right, if you liked our list of twisted Piña Coladas, it’s time to graduate to our other summer cocktail collections. Check out Top Whisky Summer Cocktails and BBQ-Ready Cocktails Perfect for Summer to turn your summer up a notch.