Here’s a recipe for a classic Amaretto Colada – a rich, creamy tropical cocktail that blends almond-flavored Amaretto with the tropical sweetness of coconut and pineapple. It’s like a twist on the Piña Colada but with a warm, nutty depth.
🍹 Amaretto Colada Recipe
🧉 Ingredients (1 serving):
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1.5 oz (45 ml) Amaretto (e.g., Disaronno)
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1 oz (30 ml) light rum (optional for added strength and balance)
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2 oz (60 ml) coconut cream (e.g., Coco López or a good-quality alternative)
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2 oz (60 ml) pineapple juice (fresh or 100% pure preferred)
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0.5 oz (15 ml) fresh lime juice (adds a hint of brightness, optional)
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1 cup crushed ice or about 6–8 ice cubes
🍍 Garnish (optional but recommended):
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Pineapple wedge or slice
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Maraschino cherry
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Toasted coconut flakes (for rim or topping)
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Paper umbrella (for full tiki vibes)
🥄 Instructions:
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Prepare your glass:
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Use a hurricane glass, highball, or tall tiki mug.
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Optional: Rim the glass with honey or sugar syrup and dip it in toasted coconut flakes for an extra tropical touch.
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Blend or shake:
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Blender method (creamy frozen style):
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Add Amaretto, rum, coconut cream, pineapple juice, lime juice, and ice into a blender.
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Blend on high until smooth and frothy (about 10–15 seconds).
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Shaker method (on the rocks style):
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Add all ingredients into a cocktail shaker with ice.
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Shake vigorously for 15 seconds and strain over fresh ice in your glass.
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Serve:
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Pour the blended mixture or shaken cocktail into your prepared glass.
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Garnish with pineapple, cherry, or coconut as desired.
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🔄 Variations & Tips:
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No rum? You can make it with only Amaretto for a milder, dessert-like version.
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Sweeter or creamier? Add a splash more coconut cream or a bit of sweetened condensed milk.
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More tropical punch? Add a dash of orange juice or mango nectar.
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Mocktail version: Replace Amaretto with almond syrup or orgeat, and skip the rum.
📌 Flavor Profile:
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Sweet, nutty, and tropical
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Almondy warmth from Amaretto
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Creamy coconut texture
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Pineapple brings bright fruitiness
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Optional lime adds a zesty balance