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Melocotón Colada

A take on the traditional Pina Colada but with the addition of Peaches for Peach Wednesday!

Difficulty: Intermediate

Servings 1 Cocktail
Author Monica C

Ingredients

  • 1 oz Havana Club 3 Yr Old Rum
  • 1/2 oz Havana Club 7 Yr Old Rum
  • 3/4 oz Coco Lopez Famous Puerto Rican Cream of Coconut
  • 1 oz Peach Syrup See link below for peach syrup
  • 1/3 oz Freshly Squeezed Lemon Juice
  • 4 pieces Small Pineapple Cubes
  • 4 wedges Fresh Peaches
  • 2 dashes Angostura Bitters
  • 1 dash Cinnamon Bitters
  • 1 sprig Mint For Garnish

Instructions

  1. Muddle 3 pieces of pineapple and 3 wedges peaches (the last pieces will be used for garnishing) in a shaker until well pressed and juices extracted 

  2. Add Ice and the rest of the ingredients into the shaker and shake vigorously

  3. Double strain into a your favourite tiki mugs or julep tin over crushed ice, and garnish with mint, pineapple and peach slice!

Recipe Notes

So why do I split the rums with different years? When I want to get a bit more of the molasses characteristics from the Rum, I will use Havana Club's 7 yr Rum, but to still keep it light and fresh, I mix it with the 3 yr edition.  It's all about balance!

If you're looking to cut down on the sugar content for this cocktail, make sure to read through my post about how infusing roasted peaches in a bath of Coco Lopez can save the day!

For the Peach Syrup recipe, make sure to follow here.