Coconut Rum Midnight Colada
Equipment
- Blender
- Measuring jigger
- Cocktail glasses
Ingredients
- 8 ounces coconut rum
- 6 ounces pineapple juice
- 4 ounces cream of coconut
- 2 ounces blue curaçao
- 2 cups ice cubes
- 4 pineapple wedges for garnish
- 4 maraschino cherries for garnish
Instructions
- Combine the coconut rum, pineapple juice, cream of coconut, blue curaçao, and ice cubes in a blender. Blend on high until the mixture reaches a smooth and slushy consistency.
- Divide the blended mixture evenly among four glasses. Add a pineapple wedge and a maraschino cherry to the rim of each glass before serving.
Notes
Use chilled pineapple juice to keep the texture thick without watering it down. If the blend tastes too sweet, add a small squeeze of lime juice before the final pour. Prepare the base mixture without ice ahead of time and store it in the fridge, then blend with fresh ice right before guests arrive.
Course: Drink
Cuisine: American
Equipment: Blender, Measuring jigger, Cocktail glasses
Cuisine: American
Equipment: Blender, Measuring jigger, Cocktail glasses