The Pina Colada, a tropical blend of rum, pineapple juice, and coconut, is Puerto Rico’s national drink. While its origins are debated, its status as a cocktail classic is undisputed. Melbourne’s bartenders have put their own spin on the beloved drink, from purist takes to creative reinventions. Whether you like yours frozen, shaken or spiked with unexpected flavours, here are nine of the best in the city right now.

Inuman, CBD

Head to the rooftop for Tito Ralph’s Pina Colada, named for Hot-Listed Inuman’s co-owner, beverage director and resident Colada enthusiast Ralph Libo-on. The drink features three kinds of rum: pineapple English-style rum, white Spanish-style rum and French Agricole rum. The team uses house-made latik syrup (where caramel-y reduced coconut cream is used to wash the sugar syrup for a golden tropical flavour), which is shaken up with pineapple juice, calamansi lime and a dash of bitters (a special touch Libo-on insists should be part of a great, balanced colada). Garnished with mint leaves and calamansi powder, this Filipino twist on the classic is light and refreshing.

Toddy Shop, Fitzroy

Hot-Listed Toddy Shop’s Colada has a Kerala-inspired spin with curry leaf syrup and toddy (palm wine) mixed in with coconut rum, coconut cream and pineapple. “We use toddy because it brings a freshness and lightness to the colada,” owner Mischa Tropp says, while “curry leaf adds a herbal component to the drink.” The team blends curry leaves with sugar to create a fine powder before adding water to make it a syrup.

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Bahama Gold, Brunswick East

The take at this Hot-Listed bar has an Aussie rum riff. The team takes Aussie Redridge Agricole Rhum, adds fresh pineapple, Coco Lopez and a splash of lime.

Leonardo’s Pizza Palace, Carlton

The Pina Colada here is done in a playfully retro style – served as a slushie with a cherry on top. The Leonardo’s team dries pineapples by the window upstairs until they hit that sweet spot of ripeness – which usually takes one or two weeks – before cold-pressing them. The team then takes coconut cream (apparently the brand is the “best in Australia”, but the team is keeping it a secret) and combines it with sugar to make a rich syrup before putting the whole thing in a slushie machine.

Bar Tobala, Pascoe Vale South

This spot’s take on the classic has “fresh pineapple, fresh lime, real coconut flavour, mountains of pebbled ice,” co-owner owner Anthony Jayasekera says. Here the classic includes a rich coconut syrup made in-house using powdered coconut cream. Plus, they’re two-for-one during Bar Tobala’s happy hour from 5pm to 6pm Thursday through Sunday.

Black Pearl, Fitzroy

Late-night go-to Black Pearl uses a special blend of rums in its Pina Colada. “Blending rums has been around in classic cocktails for a long time,” says Ben Hardy, manager of the venue’s Attic bar. “It shines through with all those different flavours.” Dark rum for body and richness, Jamaican rum for funk and depth, black rum for sweetness, and overproof to bump up the booze a touch. Then it’s just pineapple juice, lime, coconut water, Coco Lopez and a house-made syrup.

North Fitzroy Arms, North Fitzroy

Much like the pub it’s served in, this take is a nostalgic nod to the classic – with a twist. It uses a base of Plantation dark rum, green herbal liqueur for punch and spice and just a touch of Branca Menta (a minty amaro) to balance the sweetness. It’s then shaken with pineapple juice and creamy coconut for a real retro treat.

Lui Bar, CBD

Vue de Monde sibling venue Lui Bar sits on the 55th floor of the Rialto. Its take on a Pina Colada swaps out pineapple for banana. Banana liqueur is shaken with coconut cream and nut milk to thin it out, then garnished with a little sliver of banana leaf.