Regal Colada
Mixologist John Kinder of mk Chicago, IL
Adapted by

Click here for video demonstration of this recipe

Yield: 1 Cocktail


  • 2 ounces Rhum Clément white rum macerated with mango and lemongrass
  • 2 ounces pineapple juice
  • 1½ ounce Perfect Puree coconut puree infused with jasmine essence
  • ½ ounce mango puree
  • 1 pineapple wedge, pickled & dried

Place mango, lemongrass and rum in a cryovac bag. Place in a water bath set to 173.8˚ F to macerate. Once finished, chinois mixture and set aside rum. Puree mangos in Vita-Mix Bar Boss; set aside. Place coconut puree in Vita-Mix Bar Boss, add jasmine drops and blend. Combine mango and coconut purees.

To Assemble and Serve:
In Vita-Mix Bar Boss, combine ice, infused rum, pineapple juice, mango and coconut puree, and blend on setting 3. Pour into chilled rocks glass and garnish with pineapple wedge.


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   Published: July 2008