Blushing Colada (tall) Recipe
Make Blushing Colada (tall) Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Blush Layer
Ice & Garnish
Method
Cocktail Base
- 1
Combine and chill
In a shaker, add white rum, coconut cream, pineapple juice and fresh lime juice.
- 2
Add ice and shake
Add a handful of ice to the shaker (about 4-6 large cubes) and shake vigorously for 10-15 seconds until the outside of the shaker is frosty and well mixed.
Assemble Blushing Layer
- 3
Prepare glass
Fill a tall (collins or hurricane) glass about three-quarters full with crushed ice.
- 4
Strain base
Double strain the shaken cocktail over the crushed ice, pouring to just below the top of the glass and leaving space for the blush layer and garnish.
- 5
Create the blush
Slowly pour grenadine down the inside edge of the glass so it sinks and creates a gradient 'blushing' effect. If using raspberry or strawberry purée for a deeper pink, gently float it by spooning it over the back of a bar spoon so it layers above the base or swirl slightly for a marbled look.
Garnish & Serve
- 6
Top with a small amount of crushed ice if needed to level the drink. Garnish with a pineapple wedge and a maraschino cherry on a pick, add a mint sprig and optional pineapple leaf. Serve with a straw and a cocktail napkin.
- 7
Taste and adjust: if you prefer sweeter, stir gently to incorporate more grenadine; for a lighter coconut presence, add a thin lime wheel on top or extra lime juice next time.
