Blushing Colada Recipe

Prepare strawberry puree (if using whole strawberries)

If using fresh strawberries rather than premade puree, hull and chop 3–4 medium strawberries and place in a blender or bowl. Purée until smooth (about 10–15 seconds in blender) or mash thoroughly with a fork for a slightly textured result. Measure out 1 oz of puree for the cocktail. Optionally strain to remove seeds.

Combine base ingredients

Add 2 oz light rum, 1.5 oz coconut cream, 3 oz pineapple juice, 0.5 oz fresh lime juice, and 1 oz strawberry puree into a cocktail shaker. Add 6 ice cubes.

Shake and chill

Secure the shaker and shake vigorously for 12–15 seconds, until the outside of the shaker is chilled and the mixture is well combined and slightly frothy from the coconut cream.

Prepare serving glass

Fill a tall glass (12–16 oz) with 1 cup crushed ice.

Strain and layer

Strain the shaken mixture over the crushed ice, filling the glass to about three-quarters full. Slowly pour 0.25 oz grenadine down the inside edge of the glass so it sinks toward the bottom and creates a 'blushing' gradient from pink/red at the base to pale cream at the top.

Garnish and serve

Top with a fresh strawberry on the rim and a pineapple wedge. Add a mint sprig if desired. Serve with a straw and a short spoon to stir if the guest prefers a uniform color. Recommend sipping with a small plate to catch condensation.

Notes and tips

For a thicker, creamier texture, use full-fat coconut cream and chill it before mixing. Adjust strawberry puree to taste for more or less berry intensity. Swap light rum for aged rum for deeper flavor, or use 1/2 oz dark rum floated on top for additional color contrast. If batching, multiply ingredients by number of servings and blend gently to preserve texture.