PX Colada
Kelly AllenA delightful combination of heady coconut and raisinated PX. In many ways, this keeps to the classic Tiki trope of pineapple, coconut, and rum, albeit subtle and more restrained.
A small dose of chilled espresso and Predro Ximénez adds a subdued backdrop to an otherwise extroverted classic.
Ingredients
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¾ cups crushed ice
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1½ oz aged rum
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Two 1-inch fresh pineapple chunks (optional, but very helpful!)
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1½ oz pineapple juice
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3 oz cream of coconut
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½ oz brewed espresso, chilled
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1 oz Pedro Ximénez sherry
- Orange wedge, maraschino cherries
Preparation
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Combine everything, save for the garnishes, in a blender along with a large scoop of crushed ice. Blend until just combined.
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Pour into a highball or hurricane glass. Garnish as desired and serve with a wide straw.
