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Aperol Piña Colada

  • Author: Ashley Rose Conway


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


  1. Add all of the liquid ingredients into a blender and blend with ice, about 1-2 cups or until desired constancy is reached.
  2. Pour into a large chilled glass.
  3. 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.