Cowboy Colada Recipe

Prepare and measure

Chill a large hurricane or Collins glass by filling with ice and setting aside. Measure out dark rum, spiced rum, pineapple juice, coconut cream, heavy cream, fresh lime juice, and maple syrup so everything is ready to go.

Blend

Discard the ice from the chilled glass. In a blender combine 1.5 cups of cubed ice, 2 oz dark rum, 1 oz spiced rum, 4 oz pineapple juice, 1.5 oz coconut cream, 0.5 oz heavy cream, 0.5 oz fresh lime juice, 0.5 tbs maple syrup, and 2 dashes angostura bitters. Secure the lid and blend on high for 10–20 seconds until the mixture is smooth and slightly frothy but still pourable. If too thick, add 0.5 oz pineapple juice and pulse again.

Taste and adjust

Taste a small spoonful and adjust balance if needed: add up to 0.25 oz more lime juice if too sweet, or 0.25 tbs more maple syrup if too tart. Blend briefly after adjustments to incorporate.

Serve

Pour the blended Cowboy Colada into the chilled glass, leaving a little headroom for garnish. Sprinkle about 1 tsp toasted coconut flakes over the top. Skewer a pineapple wedge and maraschino cherry and rest it on the rim. Add a small sprig of mint if using. Optionally, add one dash of angostura bitters on the froth for aroma.

Final notes

Serve immediately with a straw. Approximately one cocktail yields about 1 generous serving. To batch: multiply ingredients and blend in a large blender in 2–3 batches to preserve texture.

Toast coconut flakes in a dry skillet over medium heat, stirring, for 2–3 minutes until golden. Let cool. Skewer pineapple wedge and maraschino cherry on a pick. Top cocktail with cooled toasted coconut and place skewer on rim; add mint sprig tucked behind garnish if desired.