How to make a Champagne Pina Colada

By Rebecca Weller

- Last updated on GMT

Related tags Spirits Cocktails Top 50 Cocktail Bars

In this week’s Drinks Masterclass, London-based cocktail bar manager Andrei Marcu shares how to make a Champagne Pina Colada.

Based in Bethnal Green, East London, Coupette, which is number 31​ on the Top 50 Cocktail Bars List​, sells some 350 Champagne Pina Colada’s per month.

Described by Marcu as the bar’s most “successful” cocktail, the serve costs around £3.32 to create and retails at £13.

Light and refreshing 

Marcu said: “I believe cocktails​ offer increased revenue. First of all, there is your gross profit and that really increases when you start understanding how to play around with ingredients while lowering the costs.

“Secondly, it’s the wow factor that really brings guests in and makes them come back more often.”

The serve offers light, creamy and exotic flavours of coconut and pineapple mixed with a rum blend, consisting of Havana Club three-year-old, Kingston 62 White Rum and Trois Rivieres Cuvee D’ocean, alongside champagne.

Marcu added there were a “few things” that make the Champagne Pina Colada stand out, but most notably the fact that the serve is vegan.

“Usually, a classic colada contains cream. Using coconut sorbet means our take is lighter and more refreshing than its classic version. But it is just as silky, frozen and very well balanced”, he continued.

Simplicity and exclusivity 

The bar manager also stated comfortably with the classic Pina Colada also helped garner popularity for the serve with the champagne providing an element of allurement while adding “variety” to pub menus.

He said: “Everyone knows Pina Colada. Everyone loves it and this is such a simple twist on the classic. It reads easily on the menu and makes guests feel comfortable.

“Champagne is still considered something premium and elegant, so the combination of simplicity and exclusivity makes it super appealing.”

Let's get into it...


Equipment required:
  • Blender
  • Hand Blender
  • Ice (cubed and crushed)
  • Shaker
  • Strainer
  • Measures.


  • 10ml Havana Club three-year-old rum
  • 10ml Kingston 62 White rum
  • 5ml Trois Rivieres Cuvee D’ocean rum
  • 35ml Pineapple juice
  • 30ml Pineapple cordial
  • 35ml Moet & Chandon Champagne
  • 1.5 Balls of coconut sorbet
  • Coconut shavings to garnish (optional)
  • Add all ingredients, except Champagne, and three quarters of a glass of crushed ice to the blender and blend
  • Fill glass with cubed ice and pour in champagne
  • Pour blended mix over champagne
  • Sprinkle with coconut shavings, if using, and serve


If you have any drinks recipes or top tips to share as part of The Morning Advertiser's Drinks Masterclass series please contact rebecca.weller@wrbm.com​​​​​​​​​​. 

Related topics Spirits & Cocktails

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