The Sambuca Colada is an Italian twist on the great Cuban cocktail based on rum, coconut cream, pineapple, and lime. However, we wanted to shift the focus from the creaminess of coconut and rum to the spicy and aromatic charge of the couple. sambuca and Cinico cinnamon liqueur.
The result is a drier cocktail, less enveloping and with a more accentuated alcoholic charge for the palate since it does not play so much on harmony as on contrast.
The ingredients of Sambuca Colada are similar to those of Pina Colada. Still, instead of rum, we find a triad of vodka, sambuca, and Cinico liqueur: a perfect blend to give spice, body, and warmth to pineapple and coconut cream. Do not use milk or coconut water, but cream, attention to detail.
The recipe is always a Pina Colada as a method of preparation, so you will have to use a blender and add crushed ice, but do not overdo it with the ice. It is not a frozen cocktail like granita!
Ingredients and doses to make the Sambuca Colada
- 2 cl of vodka
- 1.5 cl of sambuca
- 1 cl of Cinico cinnamon liqueur
- 3 cl of coconut cream
- 8 cl of pineapple juice
- 2-3 pieces of pineapple
- 80 grams of crushed ice
How to make the Sambuca Colada cocktail
Make the pineapple juice with the extractor. Chop 70 grams of ice. Put the pineapple, pineapple juice, coconut cream, Cinico liqueur, vodka, and sambuca in a blender, add the ice, and blend. Continue to blend until the ice is perfectly melted, then pour into a chilled glass and serve a phantasmagoric cocktail.