Colada Crush Recipe

Chill glass

If possible, place a hurricane or large Collins glass in the freezer for 10–15 minutes to chill while you prepare the cocktail.

Add the white rum, coconut rum (or 1 oz cream of coconut if you prefer a richer coconut flavor), fresh pineapple juice, fresh lime juice, and simple syrup into a cocktail shaker or blender.

Add the crushed ice to the shaker (or place all ingredients and crushed ice in the blender). If using a shaker, fill the shaker about three-quarters full so the drink will chill properly.

Shake (for shaken)

If using a shaker: Secure the lid and shake vigorously for 10–15 seconds until well chilled and slightly frothy. This yields a slushy, crushed-ice texture when poured over more crushed ice in the glass.

Blend (for frozen)

If using a blender: Blend on high for 8–12 seconds until the mixture is smooth and has a crushed/frozen texture. Avoid over-blending to keep some body and avoid becoming too watery.

Remove the chilled glass from the freezer. Fill the glass about three-quarters full with fresh crushed ice.

Strain the shaken cocktail over the crushed ice (or pour the blended mixture directly into the glass). Use a spoon to gently mound the liquid into a slight peak for presentation.

Garnish with a pineapple wedge on the rim, a maraschino cherry, and a sprig of fresh mint. Optionally, lightly slap the mint between your palms before garnishing to release the aroma.

Serve with a short straw and a stirrer. Encourage guests to stir gently before drinking to incorporate any separated cream of coconut.