This Aperol Piña Colada is insanely delicious! A mash up of some of summer sipping staples: Aperol and Piña Coladas. The combo was right in front of our nose this whole time and not only is it insanely delicious it gorgeous. Adding Aperol to coconut milk or cream creates beautiful, peachy pink drink (is it gauche to still call it Millennial pink? )
Add Amaro to your Piña Coladas
Add Amaro to your Piña Coladas! I add lime to my Pina Coladas to up the acidity and cut through the fatty coconut. Adding an amro like Aperol has a similar effect, it adds a bracing backbone to the creamy, citrus concoction. Feel free to add in another amaro such as Amaro Montenegro or Campari for an extra bitter Colada. Amaros vary in bitterness, sweetness and ABV though so start by adding 1 oz of the amaro to the blender and taste and add more to your liking.
This Aperol Piña Colada true beach vacation in a glass, weather you dream of sipping this cocktail on the beaches of the Caribbean or the beaches of the Amalfi Coast.
You might like these other Piña Colada recipesPrint
A mash up of summer’s favorite crushable drinks: Piña Coladas and Aperol.
- 3 oz pineapple
- 2 oz coconut cream
- 2 oz aperol
- 1 1/2 oz rum
- 1/2 oz lime
- 1/2 oz simple syrup
- garnish: edible flower (I used a begonia), pineapple slice, pineapple fronds
- Add all of the liquid ingredients into a blender and blend with ice, about 1-2 cups or until desired constancy is reached.
- Pour into a large chilled glass.
- Garnish with pineapple slice, fronds and edible flower
- Freezing your coconut cream and pineapple juice into cubes before hand means having to add less ice to get a slushy constancy and there for less watering down of your cocktail with ice.