If using turmeric syrup, combine 1/4 cup water, 1/4 cup sugar, and 1/2 tsp ground turmeric in a small saucepan. Heat gently, stirring until sugar dissolves, then simmer 2 minutes. Cool and strain. Use 1/2 tsp in the cocktail. (Alternatively use 1/8 tsp ground turmeric directly.)

If you prefer a smoother texture, briefly puree the fresh pineapple and strain a little before blending. Grate the fresh ginger and measure all ingredients.

Build & Blend

Combine ingredients

In a blender, add the fresh pineapple chunks (1 cup), pineapple juice (2 oz), cream of coconut (2 tbsp), coconut milk (1 oz), light rum (2 oz), aged/dark rum (1/2 oz), golden tequila (1/2 oz), agave syrup (1/2 tsp), fresh lime juice (1/2 oz), grated ginger (1 tsp), and turmeric syrup or ground turmeric (1/2 tsp or 1/8 tsp).

Add ice and blend

Add about 1 cup crushed ice to the blender. Blend on high until the mixture is smooth and slightly frothy, about 20–30 seconds. If mixture is too thick, add 1/2 oz pineapple juice or 1–2 tbsp water and pulse again to reach a pourable, slushy consistency.

Finish & Serve

Taste and adjust: if you want it sweeter, add another 1/4 tsp agave; for more acidity, add another 1/4 oz lime juice. Add 1–2 dashes of Angostura bitters on top and gently swirl (bitters bring aromatic depth and balance the turmeric).

Pour the blended Golden Colada into a chilled Collins or large coupe glass filled with fresh crushed ice. Garnish with a pineapple wedge on the rim, a sprinkle of toasted coconut flakes over the top, and a sprig of fresh mint. Optionally, add a straw and serve immediately.