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Sparkling colada with honey and mint

Sparkling Colada

The original recipe calls for a blend of white rums infused with coconut and pineapple skins using a sous-vide machine, but an ounce of quality rum will get the job done at home, as will Cava in place of Champagne.


  • 1½ ounces cava, plus more to top
  • 1 ounce aged rum
  • 1 ounce fresh pineapple juice
  • ½ ounce fresh lime juice
  • ½ ounce coconut rum
  • equal parts toasted coconut flakes and sugar blend, for garnish​​​​​​​



Wet rim of glass and dip into coconut-sugar blend. Add Cava. In cocktail shaker filled with crushed ice, combine remaining ingredients (except garnish), and shake vigorously until chilled. Strain into prepared glass. Top with Cava to create pronounced foam head.