Recipe courtesy of Arnaud's French 75 Bar
From:
Food Network Magazine
Carnival Colada
- Level: Intermediate
- Yield: 1 drink (plus extra infused cachaça and coconut magic)
- Total: 1 day 5 min (includes steeping time of the butterfly pea cachaça)
- Active: 5 min
Ingredients
For the Butterfly Pea Cachaça:
1 liter cachaça
1/2 cup dried butterfly pea flowers
For the Coconut Magic:
1 14-ounce can sweetened condensed coconut milk
1 14-ounce can coconut milk
3 ounces orange juice
3 ounces white rum
For the Cocktail:
1/2 ounce white rum
1/4 ounce orange curaçao
3/4 ounce orange juice
1/2 ounce lime juice
1/2 ounce cinnamon syrup
Mint sprig, for garnish
Directions
- 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.
- Make the coconut magic: Combine both coconut milks, the orange juice and rum in a blender. Process until smooth.
- 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.
- Strain the drink into a glass filled with crushed ice. Garnish with a mint sprig and decorate with a plastic king cake baby.