Strawberry Colada Recipe

Quick infusion (if not using pre-infused Bacardi)

If you don't have pineapple-infused Bacardi, make a quick infusion: chop 1 cup fresh pineapple into small pieces and place in a clean jar. Pour 2.5 cups (20 oz) of light rum over the pineapple, seal, and let sit at room temperature for 6–12 hours for a light infusion (up to 48 hours for stronger flavor). Strain out solids through a fine mesh and reserve the infused rum. Use 2 oz infused rum per cocktail. For a faster shortcut, substitute 2 oz pineapple juice + 2 oz Bacardi and reduce added sweetener slightly.

Hull and roughly chop 6 fresh strawberries. Place them in a blender or food processor with 0.5 oz simple syrup. Purée until smooth, then press through a fine mesh sieve to remove seeds for a silky texture. Measure 2 oz of purée for each cocktail. Reserve extra in the refrigerator.

Fill a cocktail shaker with crushed ice.

Add 2 oz pineapple-infused Bacardi (or 2 oz Bacardi + 1 oz pineapple juice as shortcut), 0.5 oz light rum (optional), 2 oz strawberry purée, 0.75 oz fresh lime juice, 1 oz cream of coconut, and 0.5 oz simple syrup to the shaker. If you want a lighter coconut presence, add 1 oz coconut water and reduce cream of coconut by 0.25 oz accordingly.

Shake vigorously for 12–18 seconds until the outside of the shaker is frosty and well-chilled. The shaking helps emulsify the coconut and fruit for a creamy texture.

Double strain into a chilled coupe or highball glass filled with fresh crushed ice to remove any remaining seeds or pulp. For a frozen variation, place the mixed ingredients (exclude crushed ice) in a blender with 1 cup of ice and blend until smooth; pour into a chilled glass.

Garnish with a halved strawberry on the rim, a pineapple wedge, and an optional sprig of fresh mint. Optionally grate a small piece of lime zest over the top for extra aroma.

Serve immediately with a straw. Enjoy responsibly.