Cowboy Colada

Name: Cowboy Colada
Prep time: 15 min
Total time: 15 min
Yield: 1 cocktail
Ingredients: Crushed ice; Ice cubes; 12 ounces rye whiskey; 1 jalapeno pepper, thinly sliced, for infusing; 1-1/2 ounces unsweetened pineapple juice; 1/2 ounce coconut milk or cream of coconut; 1/2 ounce simple syrup; 1 jalapeno pepper round, for garnish

Total Time Prep: 15 min. + infusing

Yield 1 cocktail

Test Kitchen Approved

Things are about to get real Western and also ... tropical? This cowboy colada recipe uses jalapeno-infused whiskey in a pina colada—and, honestly, you may never go back to the traditional rum-based version.

Ingredients

Crushed ice
Ice cubes
12 ounces rye whiskey
1 jalapeno pepper, thinly sliced, for infusing
1-1/2 ounces unsweetened pineapple juice
1/2 ounce coconut milk or cream of coconut
1/2 ounce simple syrup
1 jalapeno pepper round, for garnish

Directions

To make jalapeno-infused whiskey, pour 12 ounces rye whiskey in a Mason jar. Place jalapeno pepper in the jar. Secure lid on top; let sit overnight. Strain mixture through a fine mesh sieve to separate the pepper bits; discard pepper bits. Store infused whiskey in a cool, dry place until ready to use.
To make a cowboy colada, fill a rocks glass with crushed ice. Fill a cocktail shaker with ice cubes. Add 1-1/2 ounces infused whiskey, pineapple juice, coconut milk and simple syrup to the cocktail shaker. Shake until well-chilled, about 15 seconds. Strain into the prepared glass; garnish with a jalapeno round. Serve immediately.

Nutrition Facts

1 cocktail: 204 calories, 2g fat (2g saturated fat), 0 cholesterol, 5mg sodium, 22g carbohydrate (20g sugars, 0 fiber), 0 protein.

This cowboy colada cocktail blends bold, spicy whiskey with creamy coconut and bright pineapple, striking that hot-meets-cool balance that keeps your taste buds guessing. —Kate McKiernan, Chicago, Illinois

Recipe Creator