Martiña Colada

Pineapple Rum, Pineapple, Lime, Coconut, Bitters

Bartender Tyler Morris of Southern Yankee Crafthouse | Houston, TX

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Adapted by StarChefs  |  September 2025  |  Photo: Alexander Zeren

INGREDIENTS

Martiña Colada:
Yield: 45 ounces 
750 milliliters pineapple rum
9.5 ounces pineapple juice
6.4 ounces lime juice
6.4 ounces demerara syrup
3.2 ounces coconut cream
13 dashes aromatic bitters
13 dashes tiki bitters
20 ounces half and half

To Assemble and Serve:
Yield: 1 cocktail
1 ounce coconut water
Lime peel

METHOD

For the Martiña Colada:
In a large nonreactive container, combine rum, juices, syrup, coconut cream, and bitters. Add half and half and mix until incorporated. Let sit 2 hours at room temperature. Strain through a cheesecloth until mixture runs clear. Bottle and refrigerate.

To Assemble and Serve:
In a mixing glass, combine coconut water and 3 ounces Martiña Colada. Pour into a chilled Nick and Nora glass. Garnish with lime peel.

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