Pineapple Cartel Colada Recipe

Combine pineapple chunks, sugar, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, until sugar dissolves and pineapple softens, about 6–8 minutes.

Remove from heat and let cool slightly, then transfer mixture to a blender. Add 1 tablespoon fresh lime juice and blend until smooth, about 20–30 seconds.

Strain the blended pineapple through a fine-mesh sieve into a jar, pressing on solids to extract as much liquid as possible. Discard solids. Chill syrup in the fridge until ready to use. Yield: approximately 5–6 oz (use 1.5 oz per cocktail).

Build and Blend

Add 1.5 cups crushed ice, 2 oz white rum, 0.5 oz dark rum, 1.5 oz pineapple syrup, 1 oz cream of coconut, 2 oz fresh pineapple juice, and 0.5 oz fresh lime juice to a blender.

Pulse the blender briefly (3–6 seconds) to break up the ice, then blend on medium-high until smooth and slushy, about 10–15 seconds. Do not overblend or the texture will become too thin.

Taste and adjust: if too sweet, add a splash (0.25 oz) lime juice; if too thick, add 0.25–0.5 oz pineapple juice and pulse once more.

Serve

Pour the blended Pineapple Cartel Colada into a chilled hurricane or highball glass, leaving a little room at the top for garnish.

Lightly toast coconut flakes in a dry skillet over medium heat, stirring constantly until golden and fragrant, about 1–2 minutes. Cool briefly.

Garnish the cocktail with a pineapple wedge on the rim, a sprinkle of toasted coconut flakes on top, and a mint sprig. Add a cocktail umbrella if desired.

Serve immediately with a straw. Enjoy responsibly.