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Food

Pumpkin Colada

Pumpkin Colada
By Sabina Sohail On

Inspired by pumpkin festivals in Nova Scotia, this Piña Colada is designed to sip beachside on a crisp fall day.

Ingredients


Serves 4

  •  8 oz. dark spiced rum, such as The Kraken Black Spiced Rum or Ironworks Distillery Bluenose Black Rum
  • 8 oz. Coconut Pumpkin Butter or 2 tbsp each pumpkin puree and coconut cream
  • 6 oz. unsweetened pineapple juice
  • 2 oz. freshly squeezed orange juice
  • 12 dashes Angostura bitters
  • 4 heaping cups crushed ice
  • 4 store-bought cocktail cherries, for garnish
  • Tiny pinches grated nutmeg, preferably freshly grated, for garnish

Directions

  1.  Pour all ingredients except garnishes into a blender. Blend and pulse to an icy-slush consistency, pausing to scrape down sides of blender as needed. Pour into 4 chilled collins glasses. Garnish each with a cherry and sprinkle of nutmeg.

Written By

Sabina Sohail

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  • Photographer Juan Luna
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