Pinã Cholada

Main Spirit Pisco
Difficulty Medium
Technique Dry Shake

A twist on the classic Pinã Colada, the Pinã Cholada is made with Toasted Coconut infused Pisco, Coconut Water, Lime Juice, Falernum, and Pineapple Syrup. A true ode to tropical drinks, this cocktail is named after a tiny Thai Restaurant in LA.

To infuse the Pisco, toasted the Coconut in a 350-degree oven for ten minutes, then combine Pisco and Coconut in a large jar. Let sit at room temperature for three days, shaking once a day, then strain through cheesecloth


  • 2 oz. 60ml Pisco (toasted coconut infused)
  • 1 oz. 30ml Coconut Water
  • 1 oz. 30ml Lime Juice
  • 0.75 oz. 23ml Falernum
  • 0.75 oz. 23ml Pineapple Syrup
  • 1 oz. 30ml Egg White
Display: oz. ml.




Combine everything in a shaker and dry shake without ice, then add ice and further shake. Strain into an ice filled collins glass.


Kaffir Lime leaf

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