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Poblano Colada

It was a pot of pozole verde that inspired Liam Odien, Piña Colada lover and bar director of Playa Provisions in Los Angeles’ Playa del Rey, to create this Poblano Colada. After he and his wife welcomed a baby, his mother-in-law celebrated by cooking the Mexican stew for them. It wasn’t long before he got the idea to include its spicy flavors in a colada. “The Coco Lopez gives the Ancho Reyes a foundation to rest on, and the pineapple almost gives it a pickled pepper vibe,” he says. “A tiny bit spicy, very tropical, and extremely distinct.”


  • 1 1/2 oz. Ancho Reyes Verde
  • 1 1/2 oz. pineapple juice
  • 1 oz. Coco Lopez cream of coconut
  • 1/2 oz. fresh lime juice
  • 1/8 oz. absinthe (Odien uses Vieux Pontalier)
  • Tools:shaker, strainer
  • Glass:collins
  • Garnish:thin orange slice and mint bouquet


Add all of the ingredients to a shaker along with ice. Shake and strain over crushed ice and garnish.

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