Spiced Colada Recipes

SPICED PIñA COLADA

Steps:

• Combine all ingredients except bitters in a cocktail shaker with ice.
• Shake to chill and combine.
• Strain into a glass over crushed ice.
• Dash bitters on top.

SPICED COLADA

Steps:

• To make the syrup, pour coconut cream, pineapple juice, lemon juice, lime juice, sugar and bitters into a blender with 1/2 cup (4 ounces) water. Blend until smooth, about 1 minute. Transfer syrup to a separate container. You will have far more than you need, enough for about 4 coladas.
• To make the colada, pour 4 ounces ( 1/2 cup) colada syrup and the rum into a blender with about 1 1/2 cups ice. Purée until colada is thick but can still be poured, a minute or more. Pour into an appropriate vessel, such as a ceramic coconut shell, and sprinkle surface with a dash or two of bitters. Serve with a straw snipped to rise 2 to 3 inches above lip of vessel.

SPICED PIñA COLADAS

Steps:

• Combine all ingredients in blender. Process until frothy. Pour into 4 cocktail glasses and garnish with pineapple slice.

SPICED PIñA COLADAS

Steps:

• Combine the rum, vanilla bean, allspice and peppercorns in a 64-ounce jar. Shake well and store out of the sunlight for 3 days, shaking once a day if possible.
• Strain the rum, discarding the peppercorns and allspice (the vanilla bean can be saved and reused). Return the spiced rum to the jar and add the pineapple juice and lime juice. Put the coconut milk and cream of coconut in a blender and blend until smooth and thick. Pour into the jar and add the bitters. Stir or shake well to combine. Refrigerate until cold, at least 3 hours or up to 3 days.
• To serve, shake the jar again (the drink will naturally separate). Pour into glasses filled with ice and garnish with lime slices.