This is the first Colada I have ever had, and the first one I’ve made in five years. I started with the standard recipe, but then it morphed into something else. The rum has been replaced with blended Scotch, and the coconut milk has an added twist with the flavors of peanut and Jamaican curry.
1 1/2 oz blended Scotch
3/4 oz roasted pineapple juice
1 oz Coco Lopez
1 oz Shaker & Spoon coco curry–peanut orgeat
1/2 oz lime juice
pineapple frond, orange slice, and maraschino cherries (and a cocktail umbrella if desired)
highball (or hurricane)
1. Add all of the ingredients to a blender.
2. Add 2 cups of ice and blend on high until the texture is smooth.
3. Pour the blender’s contents into a highball glass.
4. Garnish and enjoy!