Colada Crush Recipe

Time8m

Serves1

Captain Morgan white rum, pineapple, coconut, mint, fresh lime - 1oz

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Mint preparation
Gently slap 4 mint leaves between your palms to release oils, then set aside for muddling and garnish. Reserve 2 leaves whole for final garnish if desired.
2
Juice fresh lime to yield 0.5 oz (about half a medium lime). Cut a pineapple wedge and lime wheel for garnish.

3
Muddle
In a cocktail shaker, add the gently slapped 4 mint leaves and 0.5 oz fresh lime juice. Add the 1 oz cream of coconut and 2 oz pineapple juice. Lightly muddle the mint with the liquids (2–3 gentle presses) to release aroma without shredding leaves.
4
Add spirits and ice
Add 1 oz Captain Morgan white rum to the shaker, then add 6 ice cubes. Secure the shaker lid.
5
Shake
Shake vigorously for 10–12 seconds until the outside of the shaker is well chilled and slightly frosted. This chills and slightly dilutes the mix for balance.
6
Serve over crushed ice
Fill a rocks glass or a short Collins-style glass with about 1 cup crushed ice. Strain the shaken cocktail over the crushed ice using a hawthorne or fine strainer to catch mint bits.

7
Nestle the reserved whole mint leaves lightly on top (tap once between palms to lift oils). Add the pineapple wedge and lime wheel to the rim. Optionally slap the garnish mint once more and tuck it into the glass for aroma.
8
Serve immediately with a short straw. Encourage the drinker to gently stir as they sip to keep coconut integrated with pineapple.