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Ingredients
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Cocktail
Ice & Garnish
Method
Cocktail
- 1
Combine & Shake
Add aged rum (3 oz), fresh pineapple juice (4 oz), pineapple ambrosia (2 oz), colada crema (2 oz), fresh lime juice (0.5 oz), simple syrup (0.5 oz), and 2 dashes Angostura bitters into a cocktail shaker or Boston shaker.
- 2
Dry Shake (optional)
If your ambrosia/colada crema contains cream or egg white-like texture, dry shake (no ice) vigorously for 10–15 seconds to emulsify and build a silky texture.
- 3
Shake with Ice
Add a generous handful of ice to the shaker (enough to chill rapidly) and shake hard for 10–15 seconds until the shaker is cold to the touch and exterior frosts.
- 4
Prepare Glass
Fill a 22 oz highball or tiki glass about three-quarters full with crushed ice (approx. 1.5–2 cups).
- 5
Strain & Build
Double-strain the shaken cocktail over the crushed ice using a hawthorn strainer and a fine mesh strainer to remove any solids and to preserve the silky texture. Top with additional crushed ice to reach the 22 oz fill if needed.
- 6
Finish
Give 2 small dashes of Angostura bitters onto the top of the foam/ice (if present) and gently swirl with a straw or cocktail pick to create a marbled surface.
Garnish & Serve
- 7
Garnish with a fresh pineapple wedge on the rim, sprinkle toasted coconut flakes over the top (optional), and tuck a mint sprig beside the wedge for aroma.
- 8
Serve with a straw and a long spoon. Recommend serving immediately while cold and frothy.