Crimson Colada Recipe

Prepare blender

Add 1 cup pineapple juice, 1/2 cup cream of coconut, 1/4 cup full-fat coconut milk, 1 cup crushed ice, 1 tablespoon simple syrup (or agave) and 1 teaspoon fresh lime juice to a blender.

Blend until smooth

Blend on high for 20–30 seconds until mixture is smooth, thick and slightly frothy. Taste and adjust sweetness with a little more syrup if desired.

Chill glass

Fill the serving glass (a hurricane or large Collins glass works well) with a large ice cube or 3–4 regular ice cubes to chill while you prepare the crimson layer.

Pour creamy layer

Remove excess ice from the glass if it flooded; pour the blended creamy pineapple-coconut mixture into the chilled glass, filling about 80% of the way (leave room for the crimson layer and garnish).

Add grenadine for layered effect

Slowly pour 2 tablespoons of grenadine down the inside edge of the glass or over the back of a spoon held just above the creamy layer. Grenadine will sink slightly and create a crimson band or layered gradient. Pour gently to avoid fully mixing the layers.

Settle and adjust

Allow the drink to sit for 10–15 seconds so the grenadine settles and the layers become distinct. If the grenadine spreads too quickly, spoon off a small amount of top foam and try again more gently.

Garnish

Skewer a pineapple wedge and a maraschino cherry together on a cocktail pick and rest on the rim. Add an extra maraschino cherry to the skewer or drop one into the top for color contrast. Optionally grate 1/4 teaspoon orange zest over the top for aromatic lift.

Serve

Serve immediately with a straw and a small stirring spoon so the guest can mix layers if desired. Recommend serving cold; provide napkin for any sticky edges from grenadine or cream of coconut.