by James Stevenson

One of the most famous classic tiki cocktails is the deliciously sweet and refreshing Pina-Colada. I know everyone has had one at some time in their life and we all love them, though some may see them as a treat, only to be consumed when on vacation. I wanted to take this cocktail and mix it up; as I do, so I first went and found some coconut yogurt as I thought it would replace the coconut cream well; and it did. It was already delicious but I wasn’t satisfied that I had changed things enough so I looked at the other flavors in the cocktail and wanted to know how I could keep those flavors while making a completely different drink. Of course Plantation has a pineapple rum that combined the rum and pineapple juice so that was my next move.


This unfortunately removed the juice component and inevitably the balance that is bought to the cocktail by the citrus, so I used a little lime juice to being it back into balance. The cocktail was now complete and really delicious, but again I wanted to take it to the next level. Things were getting real and I wanted this cocktail to be ridiculous so I found some Monin banana syrup and knew it would be a great fit in this drink keeping with the tropical theme. Once the syrup was added the cocktail went back out of balance and a little sweet for my liking, I always have a bottle of Angostura aromatic bitters on the bar so I grabbed it and added in a few decent drops to cut through the additional syrup. Now my cocktail was extravagant and delicious. WINNING!




  1. Combine rum, yogurt, juice and syrup in a cocktail shaker with ice
  2. Shake hard to chill and combine ingredients
  3. Strain into a hurricane or hi-ball glass over crushed ice
  4. Add 3-4 dashes of bitters on top
  5. Garnish & Enjoy

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