The original Cuban Piña Colada is a mellow cocktail that is best made with fresh coconut water and pineapple, to remain true to its heritage, which goes right back to 1922.


    2 parts BACARDÍ Superior rum
    1 1/2 parts fresh coconut water
    1 part fresh pineapple juice
    3-4 chunks of fresh pineapple
    2 tsp caster sugar
    Slice of pineapple and pineapple leaf

  • 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 Superior rum. Fill the shaker with ice cubes and shake until it’s frosted. Next pour the mix into a tall glass over crushed ice. Garnish with a pineapple slice and leaf.