Piña Verde recipe by Punch

Playfully dubbed the, “Green-Yuh Colada” by the staff at San Diego’s Polite Provisions, the Piña Verde was originally inspired by bartender Erick Castro’s unorthodox addition of Green Chartreuse to his Piña Coladas. With the goal of creating a distinctly herbal cocktail, Castro swapped the Piña’s typical rum for additional liqueur. With pineapple and lime juice to add a final, fruity kick, this final installment in Punch + West Elm’s summer cocktail series is a welcome update to a tried-and-true seasonal classic. Cheers!

Piña Verde
1 Serving

    1 ½ ounces Green Chartreuse
    1 ½ ounces pineapple juice
    ¾ ounce Coco Lopez
    ½ ounce lime juice

    Garnish: mint sprig


Add all ingredients to a blender and add ice (about 5-6 regular-sized cubes, cracked). Blend until smooth, and pour into a glass or tiki mug. Garnish with a mint sprig. Editor’s note: Start with less ice; add more as you blend until you’ve achieved your preferred texture.

Piña Verde recipe by Punch

Featured: Decorated Hobstar Glassware

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Check out all of the cocktail recipes in West Elm and Punch’s summer cocktail series + three extra cocktails on PunchDrink.com!

Photography by Daniel Krieger

PUNCH is an online magazine in collaboration with Ten Speed Press focused on narrative journalism—both written and visual—about wine, spirits and cocktails. Follow them on Instagram, Twitter, and Facebook.

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Josh | The Kentucky Gent

August 28, 2015

Never been a huge, huge fan of Pina Coladas, little too sweet for my taste, but it sounds like this might be the perfect spin on the classic for me.

Josh | The Kentucky Gent

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