Cowboy Colada: A Spicy Twist on a Tropical Delight
Indulging in summer cocktails on scorching hot days becomes an absolute delight with the Cowboy Colada. While it may appear to be your usual tropical drink, this concoction takes a walk on the wild side with its smoky undertones and spicy kick. SSP prepared.
Ingredients:
- Fresh pineapple wedges
- Chili-lime seasoning
- 2 1/2 cups frozen pineapple chunks
- 1/2 cup ice cube
- 6 tablespoons pure pineapple juicу
- 4 tablespoons mezcal (preferably Monte Alban)
- 1/2 cup canned cream of coconut (such as Coco Lopez)
- 1/4 teaspoon seeded and finely chopped fresh habanero chile
- Maraschino cherry for garnish
Directions:
1. Gather all the ingredients.
2. Take a pineapple wedge and rub half the rim of two chilled rocks glasses. Dip each glass rim into a plate filled with chili-lime seasoning, ensuring the seasoning adheres to the rim. Set the glasses aside.
3. In your blender, place the frozen pineapple chunks, ice cubes, pineapple juice, mezcal, cream of coconut, and finely chopped habanero in the specified order. Process the mixture until it turns smooth, which should take approximately 25 seconds.
4. Pour the blended mixture evenly into the prepared glasses.
5. For a visually appealing touch, garnish each glass with a pineapple wedge and a maraschino cherry.
Indulge in the Cowboy Colada and allow its vibrant flavors to transport you to the heart of summertime bliss.
Earlier, SSP shared a Crispy Corn Recipe.