Blueberry Colada Cocktail
A creamy, tropical colada with a berry twist—white rum blended with blueberry syrup (or fresh blueberries and simple syrup), pineapple juice, coconut cream, coconut milk, fresh lime, and a touch of honey. Smooth, fruity, and ultra-refreshing.
Equipment
- Blender
- Cocktail shaker
- Fine-mesh strainer
- Measuring jigger
- Bar spoon
- Hurricane or highball glass
- Small knife
- Cutting Board
Ingredients
- 2 oz white rum
- 1 oz blueberry syrup or use fresh blueberries + simple syrup (see below)
- 2 oz pineapple juice
- 1 oz coconut cream
- 1 oz coconut milk
- 0.5 oz lime juice fresh
- 0.5 oz honey or extra simple syrup, to taste
- 1 cup ice
- 6-8 fresh blueberries use with 0.5 oz simple syrup if not using blueberry syrup
- pineapple wedge or extra blueberries for garnish
Instructions
- Chill a hurricane or highball glass (about 5 minutes in the freezer).
- Add blueberry syrup (or fresh blueberries and simple syrup), pineapple juice, coconut cream, coconut milk, lime juice, honey, and white rum to the blender. Blend until smooth.
- Pour the mixture into a cocktail shaker with the ice and shake for about 10 seconds to chill and aerate.
- Fine-strain into the chilled glass. Add fresh ice if desired.
- Garnish with a pineapple wedge or a few blueberries and serve.
Notes
For a thicker, frozen-style drink, skip the shaker and blend longer with extra ice. Using ripe blueberries yields brighter color and flavor; blueberry syrup makes the hue deeper. For a mocktail, swap the rum for coconut water. Keep ingredients cold to maintain a creamy texture without separation.