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The Pinky Colada is a Piña Colada that has been softened and given a blush. White rum, coconut cream and pineapple juice are all here, but so are cream and milk, which make it lighter and milkier than the usual thick blended version. Three dashes of grenadine supply the pink.
It is shaken rather than blended, then strained over crushed ice in a large highball, so the texture is smooth and pourable rather than slushy. The dairy mellows the coconut and turns the drink into something closer to a coconut milkshake, with the pineapple as a background note rather than the main flavor. Two ounces of rum makes it stronger than it tastes, which is the usual story with colada-style drinks.
Glass: Highball glass | Strength: Medium | Serves: 1 | Prep Time: 4 minutes
Bartenders tip: Shake hard, because coconut cream needs real force to blend with everything else. If it has been in the fridge it can set solid, so stir it or warm it slightly first. A sweetened cream of coconut like Coco López gives the classic colada flavor, while plain unsweetened coconut cream will make a flat drink. The amarelle cherry is a sour cherry variety, and a good quality cocktail cherry is a perfectly fine stand-in if you cannot find one.
Ingredients
- 2 oz White Rum
- 3/4 oz Cream
- 3/4 oz Pineapple Juice
- 3 dashes Grenadine
- 1 1/4 oz Milk
- 3/4 oz Coconut Cream
Steps
- Shake well over ice cubes in a shaker, and strain into a large highball glass over crushed ice.
- Garnish with an amarelle cherry, and serve.
