Coladaral Damage 2: This Time It's Personal Recipe

Toast coconut

Preheat a dry skillet over medium heat. Add coconut flakes and toast, stirring frequently, until golden brown and fragrant, 2–4 minutes. Remove from heat and cool.

Chill glass

Place a coupette or double old-fashioned glass in the freezer or fill with ice water to chill while you build the cocktail.

Combine base ingredients

In a cocktail shaker, add white rum (2 oz), dark aged rum (0.5 oz), coconut cream (2 oz), pineapple juice (2 oz), fresh lime juice (0.5 oz), falernum or almond-orgeat hybrid (0.5 oz), simple syrup (0.25 oz), and 2 dashes of Angostura bitters.

Dry shake

Without ice, seal the shaker and hard-shake for 10–15 seconds. This helps emulsify the coconut cream for a silky texture.

Wet shake

Add 4–6 large ice cubes to the shaker and shake vigorously for 12–20 seconds until well chilled and slightly frothy.

Prepare glass and strain

Discard ice water from the chilled glass if used. Fill the glass with crushed ice (or fresh cubed ice if preferred). Double-strain the cocktail from the shaker into the glass to remove any large ice shards and coconut solids.

Finish and garnish

Sprinkle the toasted coconut flakes evenly over the top, grate a scant 1/8–1/4 tsp fresh nutmeg across the foam, and garnish the rim with a pineapple wedge or wheel. Optionally, add an extra dash of Angostura bitters on top for aromatic lift.

Serve immediately with a short straw. Encourage the drinker to stir slightly to lift the toasted coconut into the cocktail as they sip, enjoying a creamy tropical indulgence.