Popolada Cocktail

The Popolada cocktail is a tropical-meets-herbal mezcal highball built on Del Maguey Vida Puebla. Creamy coconut and bright pineapple lean into a sunny, beachy vibe, while a touch of absinthe adds a surprising anise-laced lift that keeps the drink crisp instead of heavy.

If you’re looking for a Popolada drink that’s easy to make but still tastes “bartender-level,” this recipe is designed to deliver: whip-shaken for quick chill and aeration, then poured over crushed ice so it stays cold, refreshing, and steadily dilutes into a smooth, balanced finish.

What Is a Popolada Drink?

A Popolada drink is a mezcal-forward, tropical highball that blends pineapple juice and coconut cream with lime for structure and brightness, is very similar to a piña colada. In this Popolada cocktail, the mezcal’s smoky character is softened by the coconut’s richness and amplified by fresh pineapple’s acidity and aromatics. It’s very similar to a piña colada. 

Want to understand where mezcal’s smoky notes come from? Read our deep dive on why mezcal tastes smoky.

What makes the cocktail Popolada stand out is the final detail: a couple of dashes of absinthe. Used sparingly, absinthe doesn’t dominate; it adds a subtle herbal-anise note that sharpens the edges, lifts the aroma, and makes the overall Popolada recipe taste more layered and “grown-up.”

Ingredients for the Popolada Cocktail

This Popolada recipe uses a small ingredient list, but each element matters. Fresh pineapple juice brings brightness and natural sweetness, lime juice provides acidity to keep the coconut from feeling too rich, and the mezcal anchors everything with body and smokiness.

For best results, use a coconut cream/cream of coconut that’s smooth and pourable, and measure absinthe carefully—two dashes are enough to perfume the drink. If you’re building this as your go-to Popolada cocktail, consistency in juice freshness and coconut texture will make the biggest difference.

Ingredients (1 serving):

• 50 ml / 1.75 parts Del Maguey Vida Puebla
• 20 ml / 0.75 part fresh lime juice
• 30 ml / 1 part coconut cream
• 50 ml / 1.75 parts fresh pineapple juice
• 2 dashes absinthe
  

How to Make the Popolada (Step-by-Step)

This is the classic method for a cocktail Popolada: whip-shake, then pour over crushed ice in a highball. The whip shake chills and emulsifies quickly with minimal dilution, and the crushed ice finishes the job by slowly opening the drink as you sip.

Think of the Popolada cocktail as a “living” drink: the first sips are bright and aromatic; a few minutes in, the coconut becomes silkier and the mezcal integrates deeper into the pineapple. That slow evolution is part of why this Popolada drink is so satisfying.

Steps:

1. Add mezcal, lime juice, coconut cream, pineapple juice, and absinthe to a cocktail shaker.
2. Add a small scoop of crushed ice (or a few standard ice cubes) and whip-shake hard for 8–12 seconds until the shaker is very cold and the mixture looks lightly frothy.
3. Fill a highball glass with crushed ice.
4. Pour the shaken mixture over the crushed ice.
5. Top with more crushed ice if needed to mound slightly.
   
   

Flavor Profile: What to Expect

The Popolada cocktail hits creamy-tropical up front: ripe pineapple and coconut read like a classic beach cocktail, but the mezcal adds a gentle smoky backbone that keeps it from becoming purely dessert-like. Lime juice pulls the sweetness into balance and makes the finish feel clean.

Those two dashes of absinthe are the “secret handshake” in this Popolada recipe. Instead of tasting like licorice, the absinthe mostly shows up in the aroma and the first sip—adding a fresh, herbal snap that makes the Popolada drink feel brighter and more complex than a typical coconut-pineapple cocktail.

Why Del Maguey Vida Puebla Works So Well Here

Vida Puebla is an excellent base for a Popolada cocktail because it can stand up to bold tropical flavors without disappearing. The smoke and earthy depth add structure, so the drink tastes like a mezcal cocktail rather than a sweet juice blend.

At the same time, Vida Puebla plays nicely with citrus and fruit: it supports the pineapple’s acidity and complements the coconut’s richness. If you’re following a Popolada recipe specifically designed around Del Maguey, this pairing is a big part of the “house style” effect, balanced, flavorful, and unmistakably mezcal-forward.

Pro Tips for a Better Popolada Recipe

Use fresh pineapple juice if you can, fresh juice delivers brightness and a clean tropical aroma that bottled juice often can’t match. If you only have bottled, choose one with minimal additives and consider adding a tiny pinch of salt to sharpen the fruit notes and round the sweetness.

Also, don’t skip the crushed ice. A Popolada drink is built for a highball format where texture and gradual dilution matter. Crushed ice keeps the drink icy cold and helps the coconut integrate into a smooth, velvety mouthfeel while you sip.

Popolada Variations (Without Losing the Original)

If you want a slightly lighter Popolada cocktail, reduce coconut cream a touch and increase pineapple juice by the same amount. You’ll keep the core identity of the Popolada drink while making it brighter and less rich—great for warm weather or longer sessions.

For a more aromatic twist, keep the absinthe at two dashes but express a small piece of lime peel over the top (then discard). It reinforces the lime’s freshness without changing the balance, and it makes the cocktail Popolada smell even more vibrant from the first sip.

Serving, Glassware, and Garnish

Serve the Popolada cocktail in a highball glass packed with crushed ice. The tall format highlights the drink’s refreshing character and gives the aromas space to rise, especially the mezcal and absinthe notes.

Garnish with a pineapple wedge and a metal straw. The pineapple wedge signals the flavor profile and adds a fresh fruit aroma, while the straw helps you sip through the crushed ice and keeps the texture consistent throughout the drink.

If you want to make the Popolada recipe without absinthe, you absolutely can—but expect the drink to feel a little rounder and less aromatic. Absinthe adds a subtle herbal lift, so if you don’t have it on hand, a tiny rinse of pastis (or another anise-forward spirit) can give a similar effect. 

Just keep it minimal so the Popolada cocktail stays balanced and the mezcal and tropical notes still lead.

For the coconut element, the best option is a smooth coconut cream (often labeled “cream of coconut”) that blends easily and creates that signature silky texture. If your coconut product is too thick, it can clump or feel heavy; if it’s too thin, the Popolada can lose the creamy body that makes it so satisfying alongside pineapple and lime.

To get crushed ice at home, you’ve got a few easy routes: use a Lewis bag and mallet, give ice a quick pulse in a blender, or wrap cubes in a clean towel and crush them carefully. Crushed ice is a big part of the Popolada drink experience because it keeps the highball extra cold and controls dilution over time, helping the cocktail open up smoothly as you sip.

Why This Popolada Should Be Made with Del Maguey

This Popolada cocktail is at its best with Del Maguey because the drink is built to showcase mezcal, not hide it. Del Maguey brings the depth, balance, and signature character that lets the pineapple and coconut feel bright and creamy while the mezcal still shines through with a clean, smoky backbone and a long, satisfying finish. 

If you want the Popolada to taste like a true mezcal cocktail—layered, vibrant, and unmistakably authentic—start with Del Maguey.