Rosé Champagne Colada Recipe
Lyre’s Spiced Rum, Lyre’s Classico, Rose Wine, Coconut & Pineapple Cordial
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Combine and shake
In a cocktail shaker, add the Lyre’s Spiced Rum (1.5 oz), Lyre’s Classico (0.5 oz), coconut & pineapple cordial (2 oz), fresh pineapple juice (2 oz), fresh lime juice (0.5 oz) and cream of coconut (1 tbs). Add the ice (about 1 cup crushed or cubed).
- 2
Shake
Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly frothy from the coconut cream.
- 3
- 4
Top with rosé
Carefully float or gently pour the rosé wine (2 oz) on top of the strained mixture so it creates a rosé layer. To float, pour the rosé slowly over the back of a spoon just above the drink surface.
- 5
Adjust sweetness and texture (optional)
Taste and, if needed, add 0.5 oz more coconut & pineapple cordial for sweetness or 0.5 oz more pineapple juice for brighter acidity. Stir gently once if adjusted.
Garnish & serve
- 6
Garnish the cocktail with the pineapple wheel on the rim and a sprig of fresh mint tucked beside it. Scatter 1–2 edible rose petals on top if using.
- 7
Serve immediately with a short cocktail straw. Encourage the drinker to gently stir to incorporate the rosé into the coconut‑pineapple base before finishing, if they prefer a uniform flavor.