The Naught Gina Colada is our gin riff on the Pina Colada. Pineapple, coconut, lime, and a backbone of Naught Overproof Gin at 57.4% ABV, with a touch of dark rum to keep the Caribbean DNA intact. Tropical, creamy, and perilous in the very best way.
INGREDIENTS:
- 30ml Naught Overproof Gin
- 15ml Dark Rum
- 60ml Pineapple Juice
- 30ml Cream of Coconut
- 30ml Coconut Milk
- 15ml Lime Juice
GARNISH:
- Pineapple Leaf or Wedge
INSTRUCTIONS:
Add all of the ingredients to a shaker with ice and shake hard for 30 seconds, long enough to fully emulsify the coconut.
Strain into a chilled pineapple-shaped glass or hurricane glass.
To finish, garnish with a pineapple leaf or a wedge of fresh pineapple.
The Naught Gina Colada: a quick history
The Pina Colada was invented in Puerto Rico in 1954 by Ramon "Monchito" Marrero at the Caribe Hilton in San Juan, and became Puerto Rico's national drink in 1978. The original is built on white rum, pineapple, and cream of coconut, blended into a creamy frozen tropical staple.
The Gina Colada is Naught's gin-led reimagining, swapping the white rum base for high-proof, native-botanical gin. Naught Overproof Gin at 57.4% ABV holds its character through the cream and coconut where a softer gin would dissolve, and a small splash of dark rum keeps the Caribbean lineage honest. The result is a Pina Colada that drinks drier, sharper, and somehow more complex, without losing any of the holiday.
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- Zombie, our gin-forward Tiki monster with falernum and a flaming passionfruit
- Naught Saturn, a gin-led Tiki classic with passionfruit and orgeat
- Singapore Sling, the pre-Tiki tropical sling from 1915 Raffles
Frequently asked questions
What is a Gina Colada?
The Naught Gina Colada is our signature gin take on the Pina Colada. It uses Naught Overproof Gin and a touch of dark rum in place of the classic white-rum base, with pineapple juice, cream of coconut, coconut milk, and fresh lime.
Why use gin instead of rum?
Rum can disappear under cream of coconut, especially at standard strength. Naught Overproof Gin at 57.4% ABV keeps its juniper and native botanicals singing through the coconut, and the dark rum keeps the Caribbean DNA. The result is a Pina Colada that tastes drier, sharper, and more complex.
What is the difference between cream of coconut and coconut milk?
Coconut milk is unsweetened and quite thin. Cream of coconut, like Coco Lopez, is sweetened, much thicker, and is the traditional Pina Colada ingredient. We use both in our Gina Colada, the cream of coconut for body and sweetness, the coconut milk to soften the cocktail without making it sticky.
Can I make this frozen?
Yes. Blend all of the ingredients with a cup of crushed ice instead of shaking, and pour into the glass straight from the blender. You will lose a little of the crisp gin character but gain a thicker, more proper frozen Colada texture.
