Ingredients
- 1.5 oz Raspberry Liqueur
- 1.5 oz White Rum
- 2 oz Apple Juice
- .5 oz Coconut Cream
Instructions
Combine Ingredients:
- In a highball glass filled with ice cubes, pour 1.5 oz of raspberry liqueur, 1.5 oz of white rum, 2 oz of pineapple juice, and 0.5 oz of coconut cream.
Stir Vigorously:
- Stir the ingredients together vigorously until well mixed.
Serve:
- Serve immediately and enjoy your fruity and refreshing Chambord Colada!
Notes
Estimated Nutrition:
Where it came from
No one's quite sure who originally paired raspberry liqueur with a colada, but it certainly isn't a pre-Prohibition classic. This combination likely appeared in the modern cocktail era, perhaps in a bar looking to add a vibrant, unique spin to a well-loved tropical profile.
This drink is a clear offshoot of the Piña Colada family, but the inclusion of raspberry liqueur sets it apart. It swaps some of the traditional creaminess for a brighter, more tart fruit dimension, making it a distinctly different experience from its pineapple-heavy cousin.
You'd find this concoction thriving in a resort bar, a lively poolside lounge, or at a casual gathering where the vibe is relaxed and the drinks are flowing. It's a fun, approachable drink that doesn't demand a quiet, contemplative setting.
What it tastes like
This is a sweet and fruity ride from start to finish. The raspberry liqueur hits first with that jammy, slightly tart sweetness, quickly followed by the bright tropical tang of pineapple. Coconut cream smooths out the edges, while the white rum provides a clean, boozy base that keeps the entire concoction from getting too syrupy.
Clocking in around 15% ABV, this drink isn't messing around. That's about three times the alcohol content of your average light beer, so treat it like a proper cocktail, not a juice box. It tastes deceptively easy, but it will sneak up on you.
The technique
Building this one is simple enough for anyone to tackle. Grab a highball glass, fill it generously with ice, then measure in your raspberry liqueur, white rum, pineapple juice, and coconut cream. Give it a good, hard stir until everything's well-chilled and thoroughly combined. No fancy shaking required, which is a win on a busy night.
The key here is that vigorous stir. You're not just moving liquids around; you're incorporating the coconut cream and chilling the whole thing down fast. A lazy swirl won't cut it, you'll end up with layers and a lukewarm drink. Really get in there with your bar spoon.
Ingredient Spotlight
The bottles that make or break this drink.
Raspberry Liqueur
- Use
- Chambord is the namesake for a reason. Other quality raspberry liqueurs can work, but Chambord has a distinct berry and subtle cognac base that's hard to replicate.
- Skip
- Syrupy, artificial berry cordials. They'll make the drink cloyingly sweet and give it a fake, candy-like taste you don't want.
- Why
- It provides the primary fruit flavor and a touch of sweetness, defining the 'Chambord' part of the Colada. It's the whole point of the drink's unique character.
White Rum
- Use
- A good quality, unaged white rum. Bacardi Superior, Havana Club 3 Años, or Plantation 3 Stars are solid choices that won't distract.
- Skip
- Dark, aged rums or spiced rums. They'll overpower the delicate raspberry and pineapple notes, making the drink taste muddy and confused.
- Why
- It provides the necessary alcoholic backbone without adding extra flavors that would clash with the fruit. Think of it as the clean canvas for the other ingredients.
Three Variations
Three real ways bartenders riff on this drink.
Frozen Raspberry Colada
- Blend it up for a slushy treat.
- Toss all ingredients with a cup of ice into a blender and blitz until smooth. A true summer crusher when you need to beat the heat.
Sparkling Chambord Colada
- Add some fizz to the fruit.
- After stirring, top your drink with a splash of club soda or sparkling wine for an effervescent twist that lightens the sweetness and adds texture.
Pineapple-Ginger Colada
- A little extra kick from the tropics.
- Add a small piece of muddled fresh ginger to the glass before stirring, or a splash of ginger beer for the pineapple to play off.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Try a strawberry liqueur for a similar berry vibe, or muddle some fresh raspberries with a touch of simple syrup.
Vodka works in a pinch for a neutral base, or even a light tequila if you want a subtle agave note that complements pineapple.
Coconut milk will give you the flavor but less richness. For added sweetness and body, also add a bar spoon of cream of coconut.
Any tall, sturdy glass will do. A pint glass or even a large tumbler works just fine for this one, as long as it holds plenty of ice.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Chambord Colada?
A Chambord Colada contains raspberry liqueur, white rum, pineapple juice, and coconut cream.
Is Chambord a type of rum?
No, Chambord is a raspberry liqueur, known for its rich berry flavor and a hint of cognac. It's a distinct spirit category.
Is the Chambord Colada a sweet drink?
Yes, it's definitely on the sweeter side, with prominent fruit and coconut notes. If you like fruity, sweet drinks, this one's for you.
What kind of rum should I use for a Chambord Colada?
Stick to a clean, unaged white rum. It lets the fruit flavors shine without adding competing notes from aging or spices.
Can I make a virgin Chambord Colada?
Absolutely. Just skip the rum and raspberry liqueur, and use extra pineapple juice with a splash of raspberry syrup for a similar flavor profile.
Can I make a pitcher of Chambord Coladas?
Yes, scale up the ingredients proportionally and keep it chilled in the fridge. Add ice to individual glasses when serving to avoid dilution.
How do I make a Chambord Colada less sweet?
Increase the pineapple juice slightly and reduce the raspberry liqueur by a quarter ounce. A small splash of fresh lime juice can also cut through the sweetness effectively.
What's the best way to serve a Chambord Colada?
Serve it immediately over fresh ice in a highball glass. A pineapple wedge, a few fresh raspberries, or a cherry make for a decent, colorful garnish.
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