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How to make ...

Bacardi Cuatro Coffee Colada

By Harvey Johnson

Ingredients

40ml Bacardí Añejo Cuatro

25ml Pineapple juice

10ml Coco Lopez

40ml Filter coffee (Cold)

Pineapple Leaf Garnish

Times:

Prep: 2 Minutes

Make: 30 Seconds

Total: 2 Minutes and 30 Seconds

Calories:

203 calories

Allergens:

No common allergens to be found, although, since every body is different, we advise you check out this recipe's ingredients list just to be sure!

Servings:

Serves 1

For those among you who can’t resist an espresso martini. Using rum instead of vodka brings a deep richness to this twist, whilst the pineapple juice adds a tropical undertone. Coco Lopez coconut cream sweetens and rounds out this coffee and juice refresher. 

Ingredients

40ml Bacardí Añejo Cuatro

25ml Pineapple juice

10ml Coco Lopez

40ml Filter coffee (Cold)

Pineapple Leaf Garnish

Method

Chill your glass in the freezer or fill it with ice.

Take your Boston glass or small tin and, using your jigger to measure, add the rum, Coco Lopez, pineapple juice and filter coffee to the shaker.

Fill your shaker with cubed ice and seal using your Boston tin or glass.

Shake vigorously for 10-15 seconds until the shaker is achingly cold.

Remove your glass from the freezer, or empty of ice.

Separate the shaker and double strain into your glass.

Equipment

Shaker

Jigger/Measure

Hawthorne Strainer

Fine Strainer

Martini Glass or Coupette

Cubed Ice

 

History

First crafted by Berry Bros. & Rudd for King Edward VII in 1903, The King’s Ginger is golden in colour and delightfully robust in flavour. A revitalising and warming spirit that brings people together. The distinctive smooth ginger flavour is perfectly balanced by a pleasingly clean, dry finish.