Piña Cooler-ada

Created by our friends at Ruby's Ice Cream to celebrate Pina Colada! 💙

Difficulty Rating:

    Piña Cooler-ada Cooler:

    Yields 1 drink

    • Buy Pineapple Coconut Sorbet from Ruby's Ice Cream or make your own (see recipe below)

    • Blend 2 Scoops Ruby's Pineapple & Coconut Sorbet with 25ml Tarquin's Piña Colada Gin, 25ml Pineapple Juice and a splash of water

    • Pour into a tall glass and serve with a straw! Yeghes Da! 

    Pineapple Coconut Sorbet:

    Yields 1 quart

    • 14 ounce can (414 mL) full-fat coconut milk

    • 2 cups (475 mL) Pineapple Juice

    • 1/2 cup (100 grams) granulated sugar

    • 1 teaspoon vanilla extract

    In a large mixing bowl/blender, whisk together the coconut milk, pineapple juice, granulated sugar, and vanilla extract. When uniform and sugar has dissolved, place in the refrigerator and chill 3-4 hours, or until cold.

    Freeze mixture in ice cream maker, following the manufacturer's instructions. Transfer sorbet to an airtight container and freeze for 2-3 hours before serving. The sorbet will keep well for several weeks in the freezer. Serve with a sprinkling of toasted coconut flakes. 

    Don't Miss a Drop

    Subscribe To Our Newsletter

    • London Spirits Competition Gold 2026

    • San Francisco World Spirits Competition Double Gold 2022

    • San Francisco World Spirits Competition Gold 2022

    • London Spirits Competition Gold 2022

    • International Wine and Spirits Compeitition Gold 2022

    • San Francisco 2017 Double Gold

    • 'World's Best Gin' San Francisco World's Spirits Competition 2017

    • San Francisco World Spirits Competition Gold 2016

    • San Francisco World Spirits Competition Double Gold 2016