Zuma Colada Recipe

Cocktail

1. 1

   Prepare glass

   Chill a highball or Collins glass by filling it with ice and a little cold water for 1–2 minutes, then discard water. Alternatively, place the glass in the freezer for 5 minutes.

2. 2

   Build base

   In a shaker or mixing tin, add 2 oz pineapple purée, 0.75 oz coconut syrup, and 0.5 oz fresh lime juice. Add a small handful of crushed ice (about 1/4 cup) to help chill and slightly dilute the mixture.

3. 3

   Shake briefly

   Cap the shaker and shake vigorously for 8–10 seconds until the mixture is cold and slightly frothy. This helps integrate the thicker pineapple purée with the syrup and juice.

4. 4

   Assemble drink

   Fill the chilled glass with 1 cup of crushed ice. Strain the shaken pineapple-coconut mixture over the ice, leaving room for the hard seltzer.

5. 5

   Top with seltzer

   Slowly pour 6 oz Zuma Agave Hard Seltzer down the side of the glass to preserve carbonation and create a layered look. Gently stir once or twice with a bar spoon to combine the seltzer with the fruit base without losing too much fizz.

6. 6

   Garnish and finish

   Garnish with a pineapple wedge on the rim. Sprinkle 1 tsp toasted coconut flakes over the top and tuck a mint sprig beside the wedge if desired. Serve immediately with a straw.