Coffee Colada

About the Coffee Colada

Pineapple juice and coconut cream usually put a Pina Colada firmly in tropical, poolside territory, and the Coffee Colada keeps that same easy going profile while adding an unexpected layer of roasted depth from Timber Creek’s Florida Coffee Rum standing in for the usual white rum. The coconut and pineapple still lead the way, giving the drink its familiar creamy, fruity backbone, but the coffee rum changes the finish noticeably. Timber Creek distills this rum with genuine coffee character built in through its grain to glass process, so instead of a purely sweet, tropical finish, the Coffee Colada closes with a slightly bitter, roasted note that keeps the whole drink from feeling one dimensional or overly sugary. To build it, shake the rum, coconut cream, and pineapple juice hard with ice, since coconut cream benefits from vigorous shaking to fully combine, then strain into a glass over fresh ice.

Garnish with a pineapple wedge on the rim for a classic tropical presentation. If you like a thicker, frozen style colada, the same ingredients also blend well with crushed ice instead of being shaken, giving the drink a slushier texture without changing the flavor. This is a versatile cocktail that works equally well as a beachside sipper or an after dinner drink, and it pairs naturally with the FoodPairings on this recipe, coconut shrimp and banana bread, both of which share the drink’s coconut and roasted flavor notes. Timber Creek distills this rum with real coffee character built in through its grain to glass process on the Crestview family farm, which is why the roasted edge here reads as genuine rather than syrupy.

Sweet, creamy cocktails like this one can be deceptively easy to drink quickly, so it helps to pace yourself the way you would with any full pour. Savor it in good company, and know your limit.

Pineapple juice and coconut cream usually put a Pina Colada firmly in tropical, poolside territory, and the Coffee Colada keeps that same easy going profile while adding an unexpected layer of roasted depth from Timber Creek’s Florida Coffee Rum standing in for the usual white rum. The coconut and pineapple still lead the way, giving the drink its familiar creamy, fruity backbone, but the coffee rum changes the finish noticeably. Timber Creek distills this rum with genuine coffee character built in through its grain to glass process, so instead of a purely sweet, tropical finish, the Coffee Colada closes with a slightly bitter, roasted note that keeps the whole drink from feeling one dimensional or overly sugary. To build it, shake the rum, coconut cream, and pineapple juice hard with ice, since coconut cream benefits from vigorous shaking to fully combine, then strain into a glass over fresh ice.

Garnish with a pineapple wedge on the rim for a classic tropical presentation. If you like a thicker, frozen style colada, the same ingredients also blend well with crushed ice instead of being shaken, giving the drink a slushier texture without changing the flavor. This is a versatile cocktail that works equally well as a beachside sipper or an after dinner drink, and it pairs naturally with the FoodPairings on this recipe, coconut shrimp and banana bread, both of which share the drink’s coconut and roasted flavor notes. Timber Creek distills this rum with real coffee character built in through its grain to glass process on the Crestview family farm, which is why the roasted edge here reads as genuine rather than syrupy.

Sweet, creamy cocktails like this one can be deceptively easy to drink quickly, so it helps to pace yourself the way you would with any full pour. Savor it in good company, and know your limit.