Blueberry Colada Recipe

Blueberry purée (if not using liqueur)

Place 8 fresh blueberries and 0.5 oz simple syrup into a small shaker or jar. Muddle or shake vigorously until berries are broken down into a coarse purée. If you prefer a smoother texture, strain through a fine mesh into a small container, reserving liquid.

Combine

In a cocktail shaker, add the white rum (or Probitas), 1 oz blueberry liqueur (or 1 oz of the blueberry purée/strain result), 2 oz coconut milk, 2 oz pineapple juice, 0.5 oz fresh lime juice, and the blueberry purée if using fresh berries (about 0.5–1 oz additional depending on taste).

Add ice and shake

Add 1 cup of ice to the shaker. Seal and shake vigorously for 12–18 seconds until the shaker is cold and the coconut milk is well integrated and slightly frothy.

Prepare glass

Fill a highball or tiki glass with about 1 cup of crushed ice. If using toasted coconut flakes, rim the glass lightly with a lime wedge and dip into the toasted coconut flakes to coat a small portion of the rim.

Strain and serve

Double-strain the shaken cocktail over the crushed ice to remove berry solids. If you prefer more fruit texture, single-strain instead. Top with a thin lime wheel on the rim and scatter a few fresh blueberries on top for garnish.

Adjust sweetness and alcohol

Taste the cocktail and, if desired, add up to 0.25–0.5 oz more simple syrup for sweetness or 0.25 oz more rum for a stronger drink. Stir lightly to combine any additions.

Optional blended variation

For a frozen Blueberry Colada: combine all cocktail ingredients (use ice in place of crushed ice) in a blender and blend until smooth. Pour into a chilled glass and garnish as above.