Recipe courtesy of Arnaud's French 75 Bar

Carnival Colada

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  • Level: Intermediate
  • Total: 1 day 5 min (includes steeping time of the butterfly pea cachaça)
  • Active: 5 min
  • Yield: 1 drink (plus extra infused cachaça and coconut magic)
For most of the year, Arnaud’s is known for churning out more French 75s than any other spot in the city. But during the weeks preceding Mardi Gras, people start buzzing about this festive purple drink instead. It gets its vibrant color from cachaça infused with butterfly pea flower, a brightly hued mild-tasting herb. —Nora Horvath for Food Network Magazine


For the Butterfly Pea Cachaça:

For the Coconut Magic:

For the Cocktail:


  1. Make the butterfly pea cachaça: Pour the cachaça into a large container; add the butterfly pea flowers and stir vigorously. Let steep, stirring occasionally, until the cachaça turns deep purple, about 24 hours. Strain.
  2. Make the coconut magic: Combine both coconut milks, the orange juice and rum in a blender. Process until smooth. 
  3. Make the cocktail: Combine 1 ounce butterfly pea cachaça, 1/2 ounce coconut magic, the rum, curaçao, orange juice, lime juice and cinnamon syrup in a cocktail shaker with ice. Shake well.
  4. Strain the drink into a glass filled with crushed ice. Garnish with a mint sprig and decorate with a plastic king cake baby.