Colada OK!

A drink to take the edge off, with a bit of work in the back-end for a result that's chuggable and fun without being silly.

By: Cantina OK! x Worksmith

Colada OK!

A firm favourite of the staff at Cantina OK! - A lot of work on the back end but super simple to put together. Oaxaca Espadin Mezcal and banana walk hand in hand, and when you add this to a layered pineapple number you really start to get a complex chuggable cocktail for summer. Fun without being silly and a cherry on top.

30ml Good Tequila

15ml Black Banana Mezcal

20ml 95degree Pineapple

20ml Lime Juice

20ml Fresh Pineapple

Hard Shake all together and pour over ice in a highball, Top with Whipped Coconut Cream. Dust with Freeze Dried Cherry

Black Banana Mezcal

Take 1 bottle of Mezcal

2 overripe bananas, if you need to speed this up you can put the bananas in the freezer overnight

Break the banana up mix with the mezcal and leave overnight

95 Degree Pineapple

Juice a whole pineapple fresh

Weigh the Pineapple Juice and add equal parts White Sugar

and 2% by weight Bicarb Soda

Seal in a bag or pop in a jar and cook at 95 degrees for 3hours until it is a really rich brown.

Whipped Coconut Cream

1 can of cheap Coconut Cream, we find Aldi is the best

Pinch of Salt

Pinch of Sugar

Put into a Isi whipper and charge with 2 bulbs of N2O

Give it a good chill and check its working before you make your first one.

PS if you make too much Mezcal and Pineapple Syrup, Mix together and put on ice cream, maybe even a banana split. Yum.