Maserati Colada Recipe

chill glass

Place a hurricane or large Collins glass in the freezer for 5–10 minutes (or fill it with ice water while you prepare the cocktail) so the drink stays cold longer.

If using ice water to chill, discard it before assembling the cocktail. Have crushed ice ready.

combine ingredients

In a cocktail shaker, add 2 oz white rum, 3 oz pineapple juice, 1.5 oz cream of coconut, 0.5 oz fresh lime juice, and 0.25 oz simple syrup. Add 2 dashes Angostura bitters.

add ice

Fill the shaker with ice (preferably cubed) until about three-quarters full.

shake

Shake vigorously for 12–18 seconds until the shaker is very cold and slightly frosted. This chills and aerates the coconut-pineapple mixture for a velvety texture.

strain and serve

Discard any ice from the chilled glass and fill it with crushed ice (about 1 cup). Double-strain the shaken mixture into the glass over the crushed ice using a Hawthorne or fine strainer to remove large ice shards and any foam solids.

dark rum float

Gently pour 1/2 oz dark rum over the back of a spoon onto the drink to create a dark float that will slowly sink and produce a layered effect.

garnish

Skewer a pineapple wedge and a maraschino cherry on a pick and place it on the rim. Finish with an optional pinch of grated nutmeg over the top and serve with a straw.

Serve immediately while very cold. The bitters and lime keep the sweetness of the coconut in balance; adjust simple syrup to taste if you prefer slightly sweeter or drier.