If You Like Pina Colada's Try These Five Unique Recipes

We like Piña Colada’s here at Consommé, but not quite so much getting caught in the rain. But if we did - things would look so much brighter once we have shaken up one of these delicious cocktails. Moving away from the standard classic we all know and love - we have searched high and low to find the most delicious alternative recipes for you to enjoy on Piña Colada day and beyond. Whether you like your Piña Colada frozen and creamy or with a little bit of spiced fire we are sure there is something for everyone. The hardest part will be choosing which one to drink first! Our recommendation: work your way down from the top and then back up again (but, do so sensibly, of course!)

Cranes Liqueur

Cranes Cranberry and Blood Orange Colada

Using Cranes Liqueur (£19.95), the deliciously smooth Cranberry and Orange Liqueur made with only the finest ingredients, this twist on the cool classic is taken up with a bitter twist with a sweet finish that will tickle your taste buds.

30ml Cranes Cranberry and Blood Orange Liqueur
30ml White Rum
120ml Pineapple Juice
60ml Coconut Cream or Coconut Milk

Method:
1. Chill a tall glass with ice or place in the fridge
2. Put a handful of ice in a blender
3. Add all ingredients to the blender
4. Blend until at a creamy consistency
5. Pour over ice and enjoy!

BrewDog Distilling Co. Five Hundred Cuts Rum

Botanic-Colada

A new launch from BrewDog Distilling Co. sees this cocktail get a spicy upgrade with a lip-smacking bold, spicy and zesty white rum made from sugar cane molasses and fermented with red wine yeast, releasing notes of tropical fruit, spiced botanicals and burnt sugar. We heart this spiced version of the creamy classic made using Five Hundred Cuts rum (£23.95) and mellowed out with two types of coconut.

50ml Five Hundred Cuts Rum
20ml Coconut Cream
30ml Coconut Water
Pinch of Salt
30ml Tropical Soda
20ml Passionfruit or Pineapple Juice
Wedge of Pineapple to Garnish
Pineapple Leaf to Garnish

Method:
1. Pour the rum, cream of coconut, coconut water, passionfruit/pineapple juice and the pinch of salt into a shaker and shake vigorously.
2. Strain into a highball glass and top with tropical soda.
3. Garnish with the wedge or pineapple and pineapple leaf.

Aluna Coconut

The Aluna Colada

The classic Piña Colada cocktail has been reimagined for the more mindful drinker by replacing the original with Aluna Coconut, which is lower in sugar but high in flavour and works perfectly with the added ginger ale bubbles - a wonderful drink that’s perfect in the sunshine or beneath a beautiful coconut moon. And, for a limited time, you can get everything you need to make your own The Aluna Colada including a gorgeous copper shaker for just £45 in a specially crafted Aluna Colada Kit.

50ml Aluna Coconut
50ml Vita Coco Coconut Water
100ml Pineapple Juice
Juice of Half a Lime
Ginger Ale

Method:
1. Add all the ingredients to your shake, add a handful of ice and shake, shake, shake it baby!
2. Strain into a glass filled with fresh ice (made with coconut water if you really want to show off)
3. And top with ginger ale.
4. Garnish with a slice of lime and a planet-friendly straw

Nexba Sparkling Water

Nexba Piña Colada

Created using Nexba Sparkling Water (£3) - a brand-new naturally sugar free soft drink, this frozen recipe is not only delicious but is also low-cal and uses both coconut and mango for a truly tropical fusion on the tongue with added creaminess from coconut yoghurt rather than the heavy-laden cream in the traditional. This version is light, refreshing and oh-so-delicious.

2 Cups Frozen Pineapple
1tbsp Coconut Yogurt
2 Shots of White Rum
1 Cup of Nexba Coconut and Mango Sparkling Water
A Handful of Ice
Shredded Coconut to Garnish

Method:
1. Add all ingredients apart from the toasted coconut into a blender and bled until smooth and creamy.
2. Transfer to fresh tall glasses and garnish with shredded coconut.

Coupette

Champagne Colada @ Coupette

London’s top cocktail bar, Coupette has shared one of their infamous colada’s which combines Bacardí with Champagne for a fresh and bubbly alternative to the classic cocktail we all know and love. And to make it even more fancy, they combine coconut sorbet for a frozen twist which we are 100% here for.

10ml Bacardí Carta Blanca
10ml Bacardí Ron Superior Heritage
5ml Agricole
35ml Pineapple Cordial
40ml Fresh Pineapple Juice
2 Balls of Coconut Sorbet
40ml Champagne

Method:
1. Blend all spirits and other ingredients with crushed ice.
2. Pour over 40ml of Champagne