Umeshū Colada Recipe

Chill glass

Place a large coupe, tiki mug, or Collins glass in the freezer for 5–10 minutes, or fill with ice water to chill while you prepare the cocktail.

Toast coconut (optional)

If using toasted coconut flakes, heat a small dry skillet over medium and toast the flakes 1–2 minutes, shaking frequently until golden. Remove and cool.

Add crushed ice to a blender (about 1 cup). Pour in Bacardi spiced rum (2 oz), plum liqueur (0.75 oz), crème de mûre (0.5 oz), Mangaroca (0.75 oz), pineapple juice (4 oz), and coconut syrup (1 oz). If you prefer a slightly sweeter drink, add simple syrup (0.25 oz).

Blend on high for 8–12 seconds until the mixture is smooth and slushy in texture. Do not over-blend or the drink will become too watery; you want a soft, crushed-ice consistency.

Taste and adjust: if too tart, add up to 0.25 oz simple syrup; if too sweet, add 0.5 oz more pineapple juice or a splash of lime juice (optional, not listed in ingredients).

Discard the ice or water from the chilled glass. Pour the blended Uméshū Colada into the chilled glass, allowing a little head of frothy slush to form.

Garnish with a pineapple wedge and a mint sprig. Sprinkle toasted coconut flakes over the top if using for aroma and texture.

Serve immediately with a straw and a small spoon for scooping the slushy bits.