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Cocktail History
The Junior Colada is a modern tiki cocktail that was created by David Perez, the owner of Lei Low in Houston, Texas. It was meant to be a lighter, lower-proof version of the classic Piña Colada and is easy to make by using fruity pineapple rum and fresh pineapple juice, coconut liqueur, refreshing coconut soda, and sour citrus.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Pineapple Rum: This is a type of rum made with pineapple, molasses or sugar cane juice, and alcohol. We used Plantation Stiggin’s Fancy Pineapple Rum because it has a rich rum taste with notes of tropical fruits, citrus, and cloves. For a mocktail version of this drink, try Caleño Non-Alcoholic Dark & Spicy Tropical Spirit and homemade pineapple syrup in place of the pineapple rum.
Coconut Liqueur: This is a liqueur made with coconut flakes, sugar, milk, and alcohol. We used Dorda Coconut Liqueur because it has a sweet, bright flavor and a silky texture. For a mocktail version of this drink, try Escape Liqueurs Non-Alcoholic Caribbean Coconut Liqueur in place of the coconut liqueur.
Pineapple Juice: This is the liquid juice of a pineapple. We used fresh pineapple juice.
Lime Juice: This is the liquid juice of a lime. We used freshly squeezed lime juice.
Coconut Soda: This is a carbonated beverage flavored with coconut. We used Coco Rico Coconut Soda because it has a sweet taste.
Pineapple Fronds: This the leaf of a pineapple.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Paring Knife: This is used to cut citrus into slices or wheels. We used the OXO Good Grips 3.5 Inch Paring Knife.
Chef’s Knife: This is used to cut larger fruits and vegetables into slices. We used the OXO Good Grips 8-Inch Chef’s Knife.
Pineapple Corer: This is used to remove the core of the pineapple so the flesh can be cut. We used the OXO Good Grips Stainless Steel Pineapple Corer.
Juicer: This is used to juice citrus, fruits, and vegetables. We used the ALEEHAI Manual Fruit Juicer for the citrus and the Hamilton Beach Large Juicer for the pineapple.
Swizzle Stick: This is used to mix the ingredients. We used the Piña Barware Stainless Steel Swizzle Stick.
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Tasting Notes
The Junior Colada features pineapple and coconut aromas but has an unexpectedly easy and uplifting taste that combines tart lime with pineapple and a hint of coconut, with a finish consisting of more easygoing coconut flavor.
Our Opinion of This Cocktail Recipe: We were both surprised at how great the Junior Colada was, citing its thin, airy texture and bold flavors that make it a far cry from its elder sibling, the classic Piña Colada. If you’re only going to squeeze one more tiki drink in before the end of the season, please make it this one!
Kendall’s Take: ⭐⭐⭐⭐
“When we tasted the Junior Colada for the first time, I just kept saying ‘Mmmmmmm’ after each sip. I honestly liked this pared down version of the Piña Colada better than the classic itself. It’s much lighter and much more flavorful, in my opinion. The pineapple and coconut mix very well together as they do in so many other tiki drinks, but they offer a tanginess in this one that’s really pleasant and refreshing. I would absolutely sip this poolside as the sun beats down on the hottest days of summer.”
Recipe
This cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-12.
Junior Colada
The Junior Colada is a modern tiki cocktail that was created by David Perez, the owner of Lei Low in Houston, Texas. It was meant to be a lighter, lower-proof version of the classic Piña Colada and is easy to make by using fruity pineapple rum and fresh pineapple juice, coconut liqueur, refreshing coconut soda, and sour citrus.
Ingredients
Method
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Add rum, coconut liqueur, pineapple juice, and lime juice to a tiki or highball glass.
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Stir with a swizzle stick for 5-10 seconds.
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Add crushed ice to glass.
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Top with coconut soda.
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Garnish with pineapple fronds.
