Dreamy & Delicious: Sour Cherry and Coconut Colada

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Maybe you’re putting together a spring cocktail hour with girlfriends, or perhaps you’re planning a bridal shower. Maybe you just want to lounge outdoors in the sun with a pal, or find respite indoors with a small gathering. Whatever your mission, this gorgeous cocktail is one that’ll impress.

Fabulous mixologist Cheryl R. Heisler concocted this one specifically for ModCloth, and it is nothing short of dreamy and delicious. We love the rose garnish (which is technically edible, but really just there for prettiness’ sake) and the combo of tart cherries and creamy coconut.

DSC_0004What You Need:

  • 1 cup canned tart cherries
  • 1/2 cup ice
  • 2 oz. white rum
  • 1 oz. coconut milk
  • Two dashes of cherry bitters
  • Fresh lemon

Step One: Blend the cherries and ice together until you reach a desired consistency. We like it somewhere between slightly chunky and smooth.


Step Two: Add your coconut milk and white rum, then stir well.

Step Three: Squeeze a bit of fresh lemon into the glass, careful to remove any seeds.


Step Four: Add your two dashes of cherry bitters. You can also substitute plum bitters. Either will add a little depth to the colada.


Step Five: Complete with a petite rose garnish. We used a clear toothpick/skewer to allow the rose to “float” on top of the drink. It also makes it easier to remove. You can try other edible flowers, as well, including violets or pansies.


Happy sipping!


About Wendy

Wendy Rose Gould is a latte-loving, vintage-collecting, cat-adoring beauty and fashion writer whose work has appeared both online and in print. While she grew up in urban Indiana surrounded by horse buggies and corn fields, she's since moved west to Phoenix (after a stint in South Korea) where cacti and haboobs reign supreme. Wendy believes a woman should never leave the house without enviable hair and a spritz of her staple perfume. And also mascara. Never leave the house without mascara.

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