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