Nothing screams summer fun more than a frozen, refreshing Pina Colada. But instead of the basic, everyday cocktail, try something more elaborate this summer, just in time for your National Pina Colada Day celebrations on July 10th.

There are different claims to the invention of the Pina Colada beginning in 1952 in San Juan, each sticking to their story. The truth is that pineapple and rum have been together from the beginning of the distillation of rum with the first written reference to a Pina Colada in 1922. No matter when the Pina Colada was created or by who, today we can enjoy this refreshing cocktail anytime but especially for National Pina Colada Day! Malibu created new, on-trend and out-of-the-box Pina Colada recipes to impress your friends and family and spice up your summer cocktail routine. Enjoy!

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The Escape

Glass: Footed goblet

Ingredients:

  • 1.5 parts Malibu Lime
  • 2 parts Pineapple Juice
  • .75 part Coco Lopez
  • .5 part Lime Juice

Method: Blend with a cup of ice on “high” for 30 seconds and garnish with Pineapple Wedge & Cherry.

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Pea’na Colada

Glass: Mini Hurricane

Ingredients:

  • 1.25 Malibu Original
  • .75 Stoupakis Mastiha
  • .5 Coconut Milk
  • .5 Simple Syrup
  • .75 Snap Pea Juice
  • .5 Lemon
  • Pinch salt

Method: Whip with pebble ice, serve over pebble ice and garnish with Split Pea & Lemon Wheel.

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Breakfast Colada

Glass: Footed Goblet

Ingredients:

  • 2 parts Malibu Original
  • 1 1/2 Coconut Purée or Heavy Cream
  • 1/2 Pineapple
  • 1/4 Lime
  • 4 parts Coffee Concentrate
  • 3 parts Demerara Sugar
  • 2 parts Passionfruit Syrup
  • 6 parts Small Strawberries

Method: Place berries and syrup on the bottom of the glass and pour the cocktail on top garnish with Pineapple fan with pineapple leaves & fresh strawberry fan.