If you like Piña Coladas, then you'll love our Coco Curry Colada. With a blend of coconut and Madras Curry infused Azuñia Añejo, this savory cocktail was meant for summer.
1 ½ oz Madras-curry-infused Azuñia Añejo Organic TequilaMadras-curry-infused Azuñia Añejo Organic Tequila: Weigh 30 g Madras curry and 300 g tequila on a scale and combine in a sealable plastic bag. Sous-vide at 130 degrees for 90 minutes. Strain and store for up to 2 weeks.
½ oz Stolen Overproof Rum
1 oz Coconut Milk (full fat)
1 oz Coco Reàl Cream of Coconut
3 ½ oz Fresh Pineapple Juice
½ oz Fresh Lime Juice
Garnish with mint and a dehydrated lime wheel
1
Add all ingredients into a shaker with ice and shake.
2
Strain into a chilled Old Fashioned glass over fresh ice.
3
Garnish with mint and a dehydrated lime wheel.
CategoryCocktail
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Ingredients
1 ½ oz Madras-curry-infused Azuñia Añejo Organic TequilaMadras-curry-infused Azuñia Añejo Organic Tequila: Weigh 30 g Madras curry and 300 g tequila on a scale and combine in a sealable plastic bag. Sous-vide at 130 degrees for 90 minutes. Strain and store for up to 2 weeks.
½ oz Stolen Overproof Rum
1 oz Coconut Milk (full fat)
1 oz Coco Reàl Cream of Coconut
3 ½ oz Fresh Pineapple Juice
½ oz Fresh Lime Juice
Garnish with mint and a dehydrated lime wheel
Directions
1
Add all ingredients into a shaker with ice and shake.
2
Strain into a chilled Old Fashioned glass over fresh ice.
3
Garnish with mint and a dehydrated lime wheel.
