Cowboy Colada
Description
Things are about to get real Western and also ... tropical? This cowboy colada recipe uses jalapeno-infused whiskey in a pina colada—and, honestly, you may never go back to the traditional rum-based version.
Ingredients
- crushed ice
- ice cubes
- 12 ounces rye whiskey
- 1 jalapeno pepper, thinly sliced, for infusing
- 1-1/2 ounces unsweetened pineapple juice
- 1/2 ounce coconut milk or cream of coconut
- 1/2 ounce simple syrup
- 1 jalapeno pepper round, for garnish
Directions
- To make jalapeno-infused whiskey, pour 12 ounces rye whiskey in a Mason jar. Place jalapeno pepper in the jar. Secure lid on top; let sit overnight. Strain mixture through a fine mesh sieve to separate the pepper bits; discard pepper bits. Store infused whiskey in a cool, dry place until ready to use.
- To make a cowboy colada, fill a rocks glass with crushed ice. Fill a cocktail shaker with ice cubes. Add 1-1/2 ounces infused whiskey, pineapple juice, coconut milk and simple syrup to the cocktail shaker. Shake until well-chilled, about 15 seconds. Strain into the prepared glass; garnish with a jalapeno round. Serve immediately.
