Shaken · Hurricane
GarnishPineapple fronds and coconut chunk
Shaken · Hurricane
James Minier, Bar Clandestino, Bayamón
Funky Colada cocktail recipe
What goes in it
- 1.5 ozPiloncillo cream of coconut
House prep · Recipe below ↓
- 1 oz
- 1 ozCream sherry
Bottle · Cream Sherry
- 1 ozPineapple juice
Fresh juice · Recipe below ↓
- 0.75 ozMamey sapote purée
- 0.5 ozLime juice
Fresh juice · Recipe below ↓
- FloatAngostura bitters
Bottle · Angostura Bitters
Method · Shaken
- 1Shake everything except the bitters with ice.
- 2Pour into a hurricane glass, top with crushed ice and float a few dashes of Angostura.
- 3Garnish with pineapple fronds and a chunk of coconut.
- Glass
- Hurricane
- Ice
- Crushed
- Garnish
- Pineapple fronds and coconut chunk
Prep ahead
House prep
Piloncillo Cream of Coconut
- Yield
- About 650 ml
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 400 mlfull-fat coconut milk
- 375 gpiloncillo
- 12 gcoconut milk powder
- 0.5 gsalt
Method
- 1Warm everything over medium-low heat, stirring until the piloncillo dissolves. Blend smooth with an immersion blender, cool and bottle.
Fresh juice
Pineapple Juice
- Yield
- About 16 oz per pineapple (fresh)
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh pineapple, or unsweetened canned pineapple juice
Method
- 1Fresh: peel, core, chop and press or blend, then fine strain. Store in the refrigerator.
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 Funky Colada
Funky Colada is a tiki cocktail made with piloncillo cream of coconut, aged rum and cream sherry, created by James Minier at Bar Clandestino.
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