Curdled Colada

Team Lyan | London

Team Lyan’s on the classic Piña Colada reimagines the creamy classic as a clear, bubbly long drink. For a boozier take on this cocktail, substitute sparkling wine for sparkling water.


Serving: 1

  • 2 1/2 ounces chilled curdled syrup, see Editor's Note
  • 1 1/4 ounces soda water, or sparkling wine
  • 1/4 ounce fake lime juice, see Editor's Note

  1. Combine all ingredients in a flute and serve.
Editor's Note

Curdled Syrup:
5 1/2 ounces Coco Lopez
8 1/2 ounces fresh pineapple juice
11 ounces simple syrup (1:1, sugar:water)

Combine all in a jug, stir and leave for 3-4 hours for the mixture to curdle. Gently strain using a sieve and then a coffee filter until the mixture is clear. Add 8 1/2 ounces of Scotch whiskey to the filtered liquid. Bottle and store in the refrigerator for up to 3 weeks.

Fake Lime Juice:
9 grams citric acid powder
6 grams malic acid powder
0.2 grams tartaric acid powder
50 grams phosphoric acid 1.25% solution*
260 grams water
1 gram salt

Whisk powders with water to dissolve, bottle and store in the refrigerator.