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Cocktail History
The Greena Colada is a modern tiki cocktail that was created by Alex Sukopp, former bartender of Sips From Scripts, as a variation of the Piña Colada. Inspired after reading through Smuggler’s Cove: Exotic Cocktails, Rum, & the Cult of Tiki by Martin Cate, the recipe adds a healthy dose of Green Chartreuse, which is where its name is derived, to the classic’s mix of rum, pineapple, citrus, and coconut flavors.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
White Rum: This is a type of rum made with molasses or sugar cane juice and a neutral spirit that is filtered and bottled right away without the aging process. I used BACARDÍ Superior White Rum.
Pineapple Rum: This is a type of rum made with pineapple, molasses or sugar cane juice, and alcohol. I used Plantation Stiggin’s Fancy Pineapple Rum.
Dark Rum: This is a type of rum made with sugarcane, spices, and alcohol that has been barrel aged for a long period of time. I used Mount Gay Eclipse Rum.
Triple Sec: This is a liqueur made with bitter oranges, lemons, sugar, and alcohol. I used Cointreau.
Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.
Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.
Green Chartreuse: This is a liqueur made in France with over a hundred herbs and plants, spices, sugar, and alcohol.
Velvet Falernum Liqueur: This is a liqueur made with ginger, lime, almond, cloves, sugar, and alcohol.
Cream of Coconut: This is a thick cream made with coconut milk, sugar, citric acid, and other ingredients. I used Coco Lopez Real Cream of Coconut.
Mint Sprig: This is an herb. I used Mojito mint.
Lime Wheel: This is a slice of lime that has been cut into a circular shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Pale green-yellow color
• Aroma: Mint, fruit, and coconut
• Taste: Blast of rum, pineapple, and coconut flavors with tangy citrus and slight ginger
• Finish: Coconut, anise, and a blend of herbs
Kendall’s Rating: ⭐⭐⭐⭐⭐
Kendall’s Take: “Take it from me: You should skip the original Piña Colada and go straight to making this Chartreuse-laced version because it is so much better than the OG! Be careful not to have more than two tops though. I’ll be honest, the first time I tasted the Greena Colada I loved it so much that I had a couple more and don’t remember much about the rest of the night. It is dangerously delicious.”
Recipe
Greena Colada
The Greena Colada is a modern tiki cocktail that was created by Alex Sukopp, former bartender of Sips From Scripts, as a variation of the Piña Colada. Inspired after reading through Smuggler's Cove: Exotic Cocktails, Rum, & the Cult of Tiki by Martin Cate, the recipe adds a healthy dose of Green Chartreuse, which is where its name is derived, to the classic's mix of rum, pineapple, citrus, and coconut flavors.
Ingredients
Method
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Add white rum, pineapple rum, dark rum, triple sec, lime juice, lemon juice, Green Chartreuse, velvet falernum liqueur, crème of coconut, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a lowball or tiki glass over fresh crushed ice.
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Garnish with mint sprig and lime wheel.
