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If you like Piña Coladas, you’ll love this easy, fizzy twist that puts the Pineapple Cruiser to work.
About the cocktail
As the classic song goes, “If you like Piña Coladas," well, you’ve come to the right place. Getting caught in the rain? Optional. Most people would be well versed in the beloved holiday-esque classic cocktail with its blend of rum, coconut cream, lime and pineapple. The Fizzy Colada? It’s like the Puerto Rican classic’s bubbly, zesty sibling. Similar to the Clarified Piña Colada, this beauty is fruity and textural – just sans cream. It’s like what the popular Ranch Water is to the Marg: delicious, but understated. By replacing the heavier cream for coconut water, the headier spiced rum for a milder white rum, and the condensed milk for a Pineapple Vodka Cruiser, this take is lighter, sparklier and fresher, thanks to a subtle hint of mint. The Fizzy Colada is a whole lot easier to make than the original recipe. By simply layering the ingredients in a glass, then carefully pouring the Pineapple Cruiser over, stirring, and adding ice and garnishes, there’s no fiddling and faffing about with blenders or cocktail shakers. Don’t get us wrong, we love all versions of this guy – he’s invited on every vacation and welcome at any luau – but sometimes, you just want a sleeker, simpler vibe. And our fizzy friend here delivers all that and more.
Watch: How to make a Fizzy Colada
Ingredients
30mL white rum
10mL lime juice 60mL coconut water 90mL Pineapple Cruiser Glass: Collins or tall tumbler Garnish: pineapple wedge, lime wheel and mint
Method
Add all ingredients – except the Pineapple Cruiser – to the glass Slowly add the Cruiser and then fill the glass with ice Gently stir to combine Garnish with a sliver of pineapple, lime and mint
Dan’s top tips
The vibrancy in this refreshing riff stems from the lively bubbles, making for a leaner, lighter take on the classic, but be sure to keep things chill. The mixers, we mean. In science speak, cooler temperatures slow down gas molecule movement so less carbon dioxide will dissolve. So, to guarantee your Piña pal to stay fabulously fizzy, ensure the mixers are all as cold as possible. One of the selling points of this drink is how simple it is to assemble. In saying that, if you prefer your drinks shaken, not stirred – like Bond, James Bond – you can do that, too. Instead of pouring everything into your glass and stirring, add them to a cocktail shaker (minus the Cruiser) with cubed ice and shake until the outside of the tin is frosty, pour it into a glass with fresh ice, and top with the pineapple premix. The shaken Fizzy Colada will take on a new texture, adding a little more foam to your overall mouthfeel. The crowning glory of any cocktail is arguably the garnish. All-out tropical fiend? Add lime and pineapple wedges, pineapple fronds, cherries, umbrellas… Go all out. The only thing we will press here is that when it comes to the mint, press or lightly smack the sprig against the glass to really release the flavours.
image credits: Shelley Horan (photography), Raye Scerri (videography), Bridget Wald (styling), LSS (production).
