There’s nothing better than a Pina Colada to help you reminisce about sun, sea, sand and your favourite holiday destination.
INGREDIENTS
- 50 ml BACARDÍ Carta Blanca rum
- 35 ml fresh coconut water
- 25 ml fresh pineapple juice
- 3-4 chunks fresh pineapple
- 2tsp caster sugar
METHOD
- Place the pineapple chunks into a cocktail shaker and crush them lightly (using a muddler or bar spoon)
- Then pour in the pineapple juice and coconut water and stir it all up to dissolve the sugar before pouring in the BACARDÍ Carta Blanca rum
- Fill the shaker with ice cubes and shake vigorously
- Next pour the mix into a tall glass over crushed ice
- Garnish with a pineapple slice and leaf
