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The Sparkling Colada Recipe

Courtesy, Jim Wrigley, beverage manager at the Kimpton Seafire Resort + Spa in Grand Cayman

In 2017, London bartender Chris Moore developed a piña colada with Champagne for the opening menu of Coupette. It became a cult favorite among bartenders worldwide.

One such fan is Jim Wrigley, who created this iteration that highlights fresh pineapple juice and the texture of the bubbles. Rather than blend the drink, as Moore did, Wrigley’s Champagne Colada is served up in a flute. At the Kimpton Seafire Resort + Spa, it’s called Escape (If You Like Pina Coladas), named after the 1979 Rupert Holmes song.

“Escape is the perfect example of imitation being flattery,” says Wrigley. He uses a blend of white rums which he infuses 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 Coco Lopez
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.