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All cocktails Champagne Piña Colada

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Champagne Piña Colada

Champagne · Creamy (e.g. Dirty banana) · Dessert cocktails

4.2 10 ratings

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Ingredients

5/6 oz Light white rum
1/6 oz Agricole rhum (unaged)
2/3 oz Pineapple liqueur
1/2 oz Brut sparkling wine
1 1/2 oz Pineapple juice
2 scoop Coconut sorbet
1 1/2 oz Brut sparkling wine

How to make

Serve in a flute glass

  1. 1 BLEND first 6 ingredients with 4oz scoop of crushed ice (including 15ml/ ½oz champagne) and pour into chilled glass which has been pre-charged with 45ml/ 1½oz of chilled champagne.

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Flavour profile

13.6% alc./vol. · 1.3 standard drinks

History

Creamy pineapple and coconut flavors are brightened by champagne, with subtle rum notes.

This award-winning signature cocktail, created by Chris Moore, has been a staple at Coupette in Bethnal Green, London, since the French-influenced bar's opening in 2017. While the recipe's ingredient proportions have been adjusted over time, the components themselves have consistently remained the same: 20ml Bacardi Heritage 10ml Trois Rivières Blanc 40ml Fresh Pineapple Juice 35ml House-made acidic pineapple cordial 2 scoops Coconut Sorbet 60ml Moet & Chandon Brut Imperial Due to the limited availability of Coconut Sorbet in the UK, the presented recipe includes instructions for its preparation. To simplify, Coupette's house-made acidic pineapple cordial has been replaced with pineapple liqueur, with proportions adjusted to compensate. Coupette creates its cordial by steeping residual pineapple skins in sugar syrup overnight, then incorporating citric acid.

Created by Chris Moore