Candy Corn Colada Cocktail (Printer-Friendly Version)
Layered coconut, pineapple, and Aperol cocktail delivers tropical flavor and Halloween flair in every sip.
# Required Ingredients:
→ Cocktail Base
01 -
120 ml pineapple juice
02 -
60 ml premium aged rum, divided
03 -
360 g ice, divided
→ Citrus Layer
04 -
90 ml freshly squeezed orange juice
05 -
60 ml Aperol
06 -
240 g ice
→ Coconut Layer
07 -
90 ml cream of coconut
08 -
240 g ice
→ Garnish
09 -
Candy corns (optional)
# Step-by-Step Instructions:
01 -
Combine pineapple juice, 30 ml rum, and 240 g ice in a blender; blend until mixture remains slightly chunky, approximately 5 seconds. Transfer to a medium bowl and refrigerate. Wipe out blender for next step.
02 -
In the clean blender, blend orange juice, Aperol, and 240 g ice until slightly chunky. Pour into a separate medium bowl and refrigerate. Wipe out blender.
03 -
Add cream of coconut, remaining 30 ml rum, and 240 g ice to the blender. Blend briefly until mixture is just combined yet textured.
04 -
First, pour half of the pineapple mixture into a Collins glass. Slowly layer half of the citrus mixture over the back of a spoon. Finish with half of the coconut mixture layered on top.
05 -
Repeat assembly process for a second Collins glass. Garnish each with candy corns if desired, and serve immediately.
# Handy Cooking Tips:
01 -
Chill individual mixtures before assembly to maintain clean, defined layers in the final presentation.