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Wild Orchid Colada

A stunning electric blue tropical cocktail featuring coconut rum, blue curaçao, and creamy coconut, garnished with exotic orchids.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cocktail
Course: Cocktail, Drinks
Cuisine: American, Tropical
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Cocktail
  • 2 oz coconut rum or white rum
  • 2 oz pineapple juice chilled
  • 1 oz Blue Curaçao
  • 1.5 oz cream of coconut such as Coco Lopez
  • 1 cup ice cubed or crushed
Garnish
  • 1 tbsp white sugar for rim
  • 1 tbsp coconut cream for rim adhesion
  • 1 edible purple orchid rinsed

Equipment

  • Cocktail Shaker
  • Hurricane Glass
  • Jigger
  • Blender (optional)

Method
 

  1. Place your hurricane glass in the freezer for 10 minutes to chill.
  2. Dip the rim of the glass into a shallow dish of coconut cream, then dip into sugar to coat the rim.
  3. In a cocktail shaker, combine coconut rum, pineapple juice, Blue Curaçao, and cream of coconut.
  4. Fill the shaker with ice and shake vigorously for 20-30 seconds until the outside of the shaker is frosty.
  5. Fill the prepared glass with fresh ice.
  6. Strain the cocktail into the glass.
  7. Garnish with fresh edible orchids and serve immediately.

Notes

For a frozen version, blend all liquid ingredients with 1.5 cups of ice until slushy.