Blushing Colada Recipe

1. Blend

Add the white rum, pineapple juice, cream of coconut, fresh pineapple chunks, and fresh lime juice to a blender. Add the crushed ice. Blend on high for 8–12 seconds until smooth and slushy but still slightly textured.

2. If you prefer a smoother texture, blend an additional 4–6 seconds. Taste and adjust sweetness: add a touch more cream of coconut (0.25–0.5 oz) if you want it sweeter and richer.

3. Pour the blended mixture into a chilled Collins or hurricane glass, leaving about 1.5 inches (3–4 cm) of space at the top.

4. Pour the raspberry puree (or grenadine) slowly down one side of the glass so it sinks and creates a layered 'blushing' effect through the slushy base. You can also drizzle it over the top and gently stir once for a marbled look.

5. Top gently with the club soda to add a light fizz. Spoon or pack a little extra crushed ice on top if needed to fill the glass.

6. Garnish with a pineapple wedge on the rim, a lime wheel tucked into the top, and three fresh raspberries skewered or floated. Add a mint sprig for aroma, if using.

7. Serve immediately with a straw and a cocktail spoon; encourage guests to stir to distribute the raspberry blush as they drink.