Blended · Coupe
GarnishEdible flower
Blended · Coupe
Paul McGee, Echo Lake, New York
Bamboo Colada cocktail recipe
What goes in it
- 1.5 ozAmontillado sherry
Bottle · Amontillado Sherry
- 1 ozSweetened coconut cream (1:1)
House prep · Recipe below ↓
- 0.75 ozSweet vermouth
Bottle · Sweet Vermouth
- 0.5 ozLime juice
Fresh juice · Recipe below ↓
Method · Blended
- 1Blend everything with about one and a half ounces of crushed ice on high for fifteen seconds.
- 2Pour into a glass and garnish with an edible flower.
- Glass
- Coupe
- Ice
- Crushed
- Garnish
- Edible flower
Prep ahead
House prep
Sweetened Coconut Cream (1:1)
- Yield
- About 27 oz
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 can (13.5 oz) unsweetened coconut milk
- 0.25 tspsalt
- 13.5 ozrich simple syrup (2:1)
Method
- 1Blend the coconut milk and salt with an immersion blender or hand mixer, add the syrup and blend until combined. Bottle and refrigerate.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
About the Bamboo Colada
Bamboo Colada is a cocktail made with amontillado sherry, sweetened coconut cream (1:1) and sweet vermouth, created by Paul McGee at Echo Lake.
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