Pina Colada Recipe

Chill glass and prepare garnish

Place a highball or large coupe in the freezer for 5–10 minutes or fill it with ice water while assembling. If using a fresh pineapple wedge, cut and set aside. Have the dehydrated pineapple wheel and prik laab ready for finishing.

Combine ingredients

In a cocktail shaker, add El Dorado 5yr rum (2 oz), Batavia-Arrack (0.5 oz), coconut cream (1.5 oz), fresh pineapple juice (3 oz), fresh lime juice (0.5 oz), and simple syrup (0.25 oz).

Add ice and spice

Add a generous scoop of cracked or crushed ice (about 1 cup) to the shaker, then add the prik laab (0.25 tsp). The prik laab will infuse a subtle roasted chili-lime savory note—if you prefer less heat, start with a pinch and taste.

Shake vigorously

Shake vigorously for 12–18 seconds until the outside of the shaker is well chilled and the mixture is frothy and slightly thickened from the coconut cream.

Strain and present

Discard ice/water from the chilled glass if used. Fill the glass with fresh crushed ice about three-quarters full. Double-strain the shaken mixture over the ice into the glass to remove any large particles and ensure a smooth texture.

Garnish and season

Float the dehydrated pineapple wheel on top and spear the fresh pineapple wedge on the rim. Lightly dust the top of the foam/ice with an extra pinch of prik laab (or a tiny sprinkle of toasted chili-lime zest) to enhance the aromatic profile.

Serve

Serve immediately with a straw. Encourage the drinker to stir slightly so the prik laab flavor mixes through the drink as the ice melts.