Blended · Hurricane
GarnishMint sprig and grated nutmeg
Blended · Hurricane
Luis Hernandez, New York City
Jasmine Colada cocktail recipe
What goes in it
- 1.5 ozRum
- 1.5 oz
- 1.5 ozPineapple juice
Fresh juice · Recipe below ↓
- 0.5 ozLime juice
Fresh juice · Recipe below ↓
- 2 dashesAngostura bitters
Bottle · Angostura Bitters
Method · Blended
- 1Blend everything with a cup of ice until smooth.
- 2Pour into a hurricane glass and garnish with a mint sprig and grated nutmeg.
- Glass
- Hurricane
- Ice
- Crushed
- Garnish
- Mint sprig and grated nutmeg
Prep ahead
Mixer
Jasmine Rice Coconut Mix
- Yield
- About 3 cups
- Keeps
- 4 days
- Storage
- Refrigerated
Ingredients
- 2.5 cupscoconut milk
- 0.75 cupjasmine rice
- 0.5 cupshredded coconut
Method
- 1Pressure-cook everything on high for twenty minutes and let the pressure release naturally. Blend until completely smooth, thinning with cold water or more coconut milk as needed.
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 Jasmine Colada
Jasmine Colada is a tiki cocktail made with rum, jasmine rice coconut mix and pineapple juice, created by Luis Hernandez.
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