Cool Colada Recipes

Steps:

• Make the butterfly pea cachaça: Pour the cachaça into a large container; add the butterfly pea flowers and stir vigorously. Let steep, stirring occasionally, until the cachaça turns deep purple, about 24 hours. Strain.
• Make the coconut magic: Combine both coconut milks, the orange juice and rum in a blender. Process until smooth.
• Make the cocktail: Combine 1 ounce butterfly pea cachaça, 1/2 ounce coconut magic, the rum, curaçao, orange juice, lime juice and cinnamon syrup in a cocktail shaker with ice. Shake well.
• Strain the drink into a glass filled with crushed ice. Garnish with a mint sprig and decorate with a plastic king cake baby.

Steps:

• Combine 5 ounces orange-pineapple juice, 2 ounces reposado tequila and 1 ounce cream of coconut in a shaker with ice and shake until cold, about 20 seconds. Strain into a glass filled with crushed ice. Garnish with a pineapple wedge.

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.

Steps:

• Combine pineapple, coconut milk, rum, and ice in a blender and puree until smooth and creamy. Serve immediately.