Lakai Colada

Published December 15th, 2025

Stepping into the Lakai Colada is like arriving at a private terrace where the air is warm, the linens are crisp, and everything tastes a little more golden than it does anywhere else. The first notes are lush—pineapple opulence and coconut velvet—followed by the deep, dignified hush of dark rum. Then Lakai enters like a satin blazer at midnight: smooth, confident, unmistakably refined.  

A squeeze of lime lifts the whole moment into focus, bright as a flash of jewelry catching candlelight. Cocoa Angostura bitters drift through like fragrant intrigue—soft spice, faint cacao, a whisper of complexity that makes the sweetness feel intentional, not indulgent. And then the finale: a red-wine floater poured like a slow curtain of garnet, pooling on top in a rich, dramatic layer—romance you can sip. 

Served tall in a Collins glass over ice, crowned with a pineapple leaf and a Luxardo cherry, it’s less “vacation drink” and more “resort suite after-hours.” A colada, yes—but tailored.
Lakai Colada
Ingredients: 

• 1.5 oz Lakai  
• 0.75 oz dark rum  
• 1.25 oz pineapple juice  
• ¾ oz Coco López  
• 0.25 oz lime juice  
• 3 dashes Cocoa Angostura bitters  
• ¾ oz red wine (floater)  

Method:   

• Shake everything except the red wine with ice.  
• Strain into a Collins glass over fresh ice.  
• Float ¾ oz red wine gently over the top.  

Glass:   

Collins  

Garnish:   

Pineapple leaf and Luxardo cherry