Greena Colada

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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.

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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.

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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."

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Recipe