King Cake Colada Recipe

Rim (optional)

If you want a festive King Cake rim, moisten the outer rim of a chilled hurricane or tiki glass with a lime wedge. Dip the rim into a shallow plate with colored sugar (purple, green, gold) or cinnamon-sugar. Set glass aside in the freezer while you mix the drink.

Toast coconut flakes: place 1 tablespoon coconut flakes in a small dry skillet over medium heat. Toast, stirring frequently, 1–2 minutes until golden and fragrant. Remove from heat and let cool.

In a cocktail shaker or blender: add 2 oz aged rum, 1 oz King Cake cordial, 2 oz fresh pineapple juice, 1.5 oz cream of coconut, and 0.5 oz fresh lime juice.

Add crushed ice (about 1 cup) to the shaker or to the blender. If using a shaker and you prefer a shaken, cold-but-not-slushy texture, use plenty of ice and shake vigorously 12–15 seconds. If using a blender and you prefer a frozen colada, pulse or blend briefly (5–10 seconds) until just slushy. Do not overblend—aim for a smooth, slightly thick texture.

Taste and adjust: if the drink is too sweet, add an additional 0.25 oz lime juice; if too tart, add 0.25 oz cream of coconut or 0.25 oz King Cake cordial as needed.

Strain (if shaken): double-strain the shaken mixture into the chilled prepared glass filled with fresh crushed ice. If blended, pour the slushy mixture directly into the glass.

Top with 2 dashes of Angostura bitters, letting them form a decorative amber fleck on the surface. Garnish with a toasted coconut sprinkle across the top, a pineapple wedge on the rim, and a lime wheel.

Serve immediately with a straw and a small spoon for scooping. Estimated presentation: vibrant, creamy pale-yellow with toasted coconut and festive sugar rim (if used).