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Barrel Colada Cocktail

Colada Cocktail

A delicious twist on the Piña Colada.

The Piña Colada cocktail gets a modern twist with barrel-aged gin and a banana coconut syrup at Watershed Distillery’s Kitchen and Bar in Columbus, Ohio.


  • 1¼ oz. barrel-aged gin (Gandee uses Watershed barrel-aged gin)
  • ¾ oz. rum (Gandee uses Hamilton Demerara)
  • ¼ oz. fresh lemon juice
  • 1 oz. banana coconut syrup
  • Tools:shaker, strainer
  • Glass:collins
  • Garnish:mint bouquet, dehydrated banana


Combine all ingredients in a shaker tin and shake to chill. Strain over crushed ice. Garnish with a mint bouquet and dehydrated banana.

Banana Coconut Syrup: Toast 2 cups of unsweetened coconut flakes until fragrant, then add 1½ cups of coconut milk and 1 cup of white sugar. Stir until dissolved and strain out the solids. Add 1 oz. of Giffard banana liqueur and shake to combine.

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