Spiced Colada

1. 1

   To make the syrup, pour coconut cream, pineapple juice, lemon juice, lime juice, sugar and bitters into a blender with 1/2 cup (4 ounces) water.

2. 2

   Blend until smooth, about 1 minute.

3. 3

   Transfer syrup to a separate container.

4. 4

   You will have far more than you need, enough for about 4 coladas.

5. 5

   To make the colada, pour 4 ounces ( 1/2 cup) colada syrup and the rum into a blender with about 1 1/2 cups ice.

6. 6

   Puree until colada is thick but can still be poured, a minute or more.

7. 7

   Pour into an appropriate vessel, such as a ceramic coconut shell, and sprinkle surface with a dash or two of bitters.

8. 8

   Serve with a straw snipped to rise 2 to 3 inches above lip of vessel.

No additional tips available.