Smoky Pineapple Colada
Photo by Rémy Thurston

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makes one cocktail

  • 1½ ounces mezcal
  • ½ ounce coconut rum
  • ½ ounce Falernum (Hughes recommends Bitter Truth)
  • 3 ounces coconut cream
  • 1 ounce simple syrup
  • Juice of 1 lime
  • 2 ounces unsweetened pineapple juice
  • ½ cup frozen pineapple chunks
  • 2 cups ice
  • Garnish: toasted coconut flakes, orange slices, and brandied cherries
  1. Blend all ingredients until smooth. Pour into a tiki glass or a pineapple mug.
  2. Garnish with toasted coconut flakes, orange slices, and brandied cherries.
  • Recipe by Colleen Hughes of Charlotte's Haberdish in Charlotte, North Carolina

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