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Wild Orchid Colada

A vibrant, tropical blue frozen cocktail blending coconut rum, pineapple juice, and blue curaçao, garnished with fresh orchids.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Beverages, Cocktails, Drinks
Cuisine: American, Tropical
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cocktail Ingredients
  • 2 oz coconut rum e.g., Malibu
  • 2 oz pineapple juice 100% pure juice
  • 1 oz blue curaçao liqueur
  • 1.5 oz coconut cream Cream of Coconut
  • 2 cups crushed ice
Garnish
  • 1 tbsp simple syrup or honey for rimming
  • 2 tbsp sugar or desiccated coconut for the rim
  • 1-2 edible purple orchids

Equipment

  • Blender
  • Hurricane Glass
  • Measuring jigger

Method
 

  1. Dip the rim of a hurricane glass lightly into simple syrup, then dip into sugar or desiccated coconut to coat the edge. Set aside.
  2. In a blender, combine the coconut rum, pineapple juice, blue curaçao, and coconut cream.
  3. Add the crushed ice to the blender.
  4. Blend on high for 20-30 seconds until the mixture reaches a smooth, slushy consistency.
  5. Pour the frozen blue mixture into your prepared rimmed glass.
  6. Garnish the top with fresh, edible purple orchids and serve immediately with a straw.

Notes

If using large ice cubes, crush them in a towel first for a smoother blend.