Pina Verde Cocktail Info
The Pina Verde cocktail story began more than a decade ago, and it all came about when Castro tried to add green Chartreuse to Pina Coladas in the late aughts for an extra boozy component.
Castro created the drink and added it to the menu at his San Diego bar, Polite Provisions. Staff called it the "Greenya Colada" and it became famous after he began serving it at New York's Boilermaker in 2014. It quickly became a top seller, and the drink was soon featured on cocktail menus across the country.
Pina Verde's success is due in part to its predecessor. Ramon "Monchito" Marrero Perez most likely invented the original combination of rum, coconut juice, pineapple juice, and lime juice. However, other locations claim the drink.
Craft bartenders today are bringing back the drink to its roots using properly balanced ingredients. Some even opt to replace the traditional blender with shaker tins like Castro. This version takes cues from the original while adding modern twists. The show's star is, of course, the Chartreuse, then the recipe calls for pineapple juice and lime juice to add some fruity tart flavors. The last ingredient is cream of coconut, which is reduced in this recipe compared to the original pina colada. The cream of coconut is the secret to coladas' rich, creamy sweetness. It is topped with fresh mint leaves, a great way to emphasize the drink's herbaceous nature.
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- 45 ml Green Chartreuse
- 45 ml Pineapple Juice
- 15 ml Lime Juice
- 25 ml Cream Of Coconut
- Add every ingredient to your cocktail shaker.
- Add ice and shake cold!
- Strain into an ice-filled big glass.
- Garnish with mint if you want.