Muddle a jalapeño slice with the pineapple; the heat cuts through the coconut sweetness and lifts the drink from beach-holiday sweet to something more interesting.
Why you are pouring this tonight
The Spicy Colada is the Pina Colada with a slice of jalapeño muddled in and a Tajín-rim. Tropical, spicy, the kind of cocktail that the bar at Bondi makes in summer for people who have decided regular Pina Coladas are too pleasant. The jalapeño does the heavy lifting. The pineapple smooths the edges.
Use a fresh jalapeño from your greengrocer, not the pickled jarred kind. Slice three rounds, muddle gently in the shaker bottom (don’t pulverise; you want the heat, not the pith). Coco Lopez for the coconut cream. Plantation 3 Stars or Havana Club 3 for the rum. Blend with crushed ice. Tajín rim is non-negotiable; the chilli-lime salt against the cream is the whole point. Pair with fish tacos, ceviche, a Sunday afternoon that has decided to peak earlier than usual.
What changes from the Pina Colada
Jalapeño muddled in. Everything else the same. Tajin rim optional.
What to pour it alongside
Ceviche, fish tacos, spiced prawns.
The recipe
Ingredients
Method
- Optionally rim a hurricane glass with tajin.
- Blend rum, juice, coconut and 1 jalapeño slice with crushed ice until smooth.
- Pour into the glass. Float remaining jalapeño slice on top.
Nutrition
Want the classic? Our Pina Colada recipe is here.
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