Pina Colada with Makers Mark for a Kentucky Colada
Image by Sarah Poole

This mix is based on the perennial favorite piña colada, but adds a molasses-rich demerara syrup, vanilla extract, and fresh nutmeg to create a richer flavor profile better suited to mixing with bourbon. Sarah Poole of Maker’s Mark use a combination of canned coconut cream and Coco Reàl. Although it may be seen as “semi-homemade” or somehow less craft-driven, the Coco Reàl creates a body/mouthfeel and intense coconut flavor that’s difficult to achieve otherwise.

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1 drink

  • 9 ounces Coco Reàl
  • 6 ounces Coconut cream
  • 13 ounces Pineapple Juice
  • 2½ ounces Fresh lime juice
  • 3 ounces Demerara syrup
  • 12 drops Vanilla extract
  • 1/8 tsp freshly grated nutmeg
  • 2 ounces Maker’s Mark
  • Garnish: Pineapple wedge
  1. Colada mix: Combine all ingredients through nutmeg with 10 ounces of water in an upright blender. Whisk to fully incorporate. Colada mix will keep for 2 to 3 days in refrigerator. 
  2. Assemble: In a blender, combine Maker’s Mark with 4 to 5 ounces of colada mix. Add 5 to 7 ice cubes and blend on high until the consistency is smooth, about 8 to 10 seconds. Serve in a hurricane glass with pineapple garnish.
  • Recipe By
    Sarah Poole of Maker's Mark
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