Description
This Tropical Piña Colada Cocktail is anything but ordinary! With vibrant layers of pink berries, bright blue curaçao, and a creamy pineapple-coconut topping, it’s a beach party in a glass. No blender needed—just fresh ingredients, crushed ice, and a few simple steps to tropical perfection. Make it for your next summer gathering or when you’re craving a mini-vacation at home!
Ingredients
1 oz white rum
1 oz coconut rum
1 oz blue curaçao
1 oz lemon-flavored vodka
1 oz pineapple juice
1 oz strawberry syrup (or blended fresh strawberries)
1 oz raspberry syrup (or blended fresh raspberries)
2 oz coconut cream
Crushed ice
Pineapple wedge or maraschino cherry, for garnish
Instructions
Fill your glass all the way to the top with crushed ice. This helps support the layers.
Add the pink base layer by pouring the strawberry and raspberry syrup (or blended berries) into the bottom of the glass.
Slowly pour the blue curaçao over the back of a spoon to layer it above the pink without mixing.
In a shaker, combine white rum, coconut rum, lemon vodka, pineapple juice, and coconut cream with ice. Shake well until chilled and slightly frothy.
Gently pour the creamy yellow layer on top of the blue curaçao, using a spoon to control the pour and maintain the layers.
Top with more crushed ice if needed and garnish with a pineapple wedge or cherry. Serve immediately and enjoy your tropical rainbow!
Notes
For fresh fruit versions, blend berries until smooth. Strain for a cleaner layer or leave as-is for texture.
No blue curaçao? Try blue lemonade or blueberry syrup for the same color effect.
Mocktail option: Skip the spirits and sub with coconut milk, lemon-lime soda, and extra juice for a fun, kid-friendly version.
To keep layers distinct, use cold ingredients and pour each one slowly over a spoon.
This drink is best served fresh, but you can prep the fruit and creamy layers a day in advance and store them chilled.