Antboys Coffee Colada Recipes

BOSS COLADA

Steps:

• Fill a pilsner glass with crushed or pebble ice. In a cocktail shaker half-filled with ice, combine all ingredients except the bitters and the lime wheel, and shake heartily. Strain, finely, into the pilsner glass. Top with the bitters and lime wheel. Serve with a straw.

COOL COLADA

Steps:

• In a small pitcher, combine the seltzer, pear juice, cream of coconut and lime juice. Stir well. Pour into ice-filled glasses. Add 1/4 cup rum per drink, if desired.

CALIENTE COLADA

Steps:

• Add the pineapple juice, Simple Syrup, rum, cream, coconut, vanilla and chile peppers to a blender, add ice to just above the liquid level and blend until smooth. Pour into a glass, garnish with a chile slice and serve.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

KANPAI COLADA

Steps:

• First, make the mango cordial. Tip the sugar into an airtight container, add the mango and leave at room temperature for 24 hrs. After 24 hours, add 100ml water and stir. Strain the liquid into a jug through a fine mesh sieve, discarding the mango. Stir in the lemon juice. Will keep in a sealed container in the fridge for up to a week.
• Put a hurricane glass into the fridge to chill. Pour the sake, pineapple juice, coconut liqueur, lime juice and 15ml of the mango cordial into a cocktail shaker filled with ice. Shake vigorously for approximately 10 seconds. Once the glass is cold, strain in the cocktail and garnish with pineapple leaves or a lime wedge, if you like.

MALIBU™-BAILEY'S COLADA

Steps:

• Mix the Irish cream liqueur, rum, pineapple juice, and cream of coconut together in a large pitcher. Pour 1/2 cup into a blender container. Add the ice cubes and blend to desired consistency. Pour the ice mixture into two glasses, dividing equally, and fill with the remaining rum mixture.