This article contains advertising

Pina Colada

No words needed to explain you anything about this one I guess? I thought so, as the Pina Colada is one of the most famous drinks in the world. Even though this particular drink has never been on my list, I am posting it today. One might think, this guy is running out of ideas but that is not quite the reason for it. Lately a small package found its way to my door and to my surprise a tasty spirit was found inside. It came as a DIY kit for a Pina Colada. Not too excited about the Pina Colada, I read the little note and got curious. The box was sent by BELSAZAR with a sample of their Summer Riesling Edition Vermouth in cooperative with the famous Dr. Loosen winery.


This is a liquid I am always very keen on, being the base for Negroni or Martinis. I like the character it ads to a drink but have not yet thought of it with a Pina Colada. That was the point for me to say, you got to try it out at least. It turned out to be very tasty yet to sweet for my taste. Nevertheless I simply skipped one ingredient and took less of another. In the end that is just me and my taste. I find this recipe is synonymous for summer and the author served himself quite a few drinks so far for a lovely sundowner on the balcony.

Sometimes holidays can start so easily in your head while sipping this fruity liquid.

Pina Colada

For 2 Persons


12 cl Belsazar Summer Riesling Edition
8 cl Fresh Pineapple Puree
4 cl Brown Rum
4 cl Coconut Cream
4 cl Coconut Water
1 cl Coconut Syrup

Mix all the ingredients with ice cubes in a cocktail shaker for 20 seconds.


200 g Pineapple
Nut Meg

2 Ice Balls

Cut out pearls from the pineapple and use the rest to blend to puree for the drink. Skew the pineapple and grind some fresh nutmeg on top. Put one ice ball in each glass and gently pour in the shaked drink. Serve with the pineapple-nutmeg skewers.


Pina Colada

Für 2 Personen


12 cl Belsazar Summer Riesling Edition
8 cl Frisches Ananaspüree
4 cl Brauner Rum
4 cl Kokoscreme
4 cl Kokoswasser
1 cl Kokossirup

Alle Zutaten in einem Cocktailshaker auf Eis kalt schütteln.


200 g Ananas

2 Eiskugeln

Aus der Ananas Perlen ausstechen und den Rest für das Ananaspüree im Drink benutzen. Die Ananasperlen aufspießen und mit frisch geriebener Muskatnuss bestreuen. Je eine Eiskugel in die Gläser geben und den gemixten Drink darübergeben. Mit den Ananas-Muskatspießen servieren.