Blushing Colada Recipe
Make Blushing Colada Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Blush & Sweetener
Ice
Garnish
Method
Prepare Ingredients
Chill glassware (optional)
Place two serving glasses (hurricane or highball) in the freezer for 5–10 minutes while you prepare the drink, if you prefer an extra-cold cocktail.
If not using canned pineapple chunks, cut a fresh pineapple into chunks and reserve two wedges for garnish.
Build & Blend
Combine in blender
Add 6 tablespoons white rum, 6 tablespoons coconut cream, 3 cups pineapple juice, 1 cup fresh pineapple chunks, 4 tablespoons light cranberry juice, and 1 tablespoon simple syrup into a blender.
Add ice
Add 2 cups of crushed ice or ice cubes to the blender. If you prefer a thicker, slushier texture, use more crushed ice.
Blend
Blend on high for 20–30 seconds until smooth and creamy. Pause and scrape down the sides if needed to ensure even blending. The mixture should be uniformly pale pink (the cranberry will give a blush color) and frothy.
Taste & Adjust
Taste a small spoonful. If you'd like it sweeter, add up to 1 tablespoon more simple syrup and blend briefly. If it needs more tartness or color, add an extra 1 teaspoon to 1 tablespoon cranberry juice and blend again. Adjust rum to taste but keep proportions balanced for texture.
Serve
Garnish each glass with a pineapple wedge and a maraschino cherry on a toothpick or cocktail umbrella. Optionally, rim the glass with shredded toasted coconut before pouring for an extra coconut aroma: dip rim in a little pineapple juice, then press into shredded toasted coconut.
Serve immediately with a straw or short spoon to scoop any thicker bits.