The Story Behind The Coco-Raspberry Colada

I recently learned Washington State is one of the top producers of raspberries, and so I wanted to make a cocktail that captures the beautiful Pacific Northwestern summer in a glass. This is a riff on one of my favorite drinks, the Miami Vice, and a cross between a Strawberry Daiquiri and Pina Colada.

Ingredients

  • 2 ounces rum, divided
  • 1 ounce lime juice
  • 2 ounces cream of coconut
  • 2 ounces pineapple juice
  • 4 to 5 raspberries, plus more for garnish
  • Lime wheel, for garnish

Directions

  1. Add raspberries, lime juice, and 1 ounce of rum to a cocktail shaker.
  2. Shake to combine, and then strain over crushed ice into a Collins or beer glass.
  3. In another (or clean) shaker, add cream of coconut, pineapple juice, and 1 ounce of rum.
  4. Shake coconut mixture to combine, and then strain on top of the raspberry mixture into the glass.
  5. Garnish with fresh raspberries and a lime wheel.
The Coco-Raspberry Colada Recipe