Coco Curry Colada

A new take on an old classic

What to buy


  • 1 1/2 oz Madras-curry-infused Azuñia reposado organic tequila*

  • 1/2 oz Stolen overproof rum

  • 1 oz Coconut milk (full fat)

  • 1 oz Coco Reàl cream of coconut

  • 3 1/2 oz Fresh pineapple juice

  • 1/2 oz Fresh lime juice

  • Garnish: Mint sprig; Dehydrated lime wheel

  • *Madras-curry-infused Azuñia reposado organic tequila: Weigh 30 g Madras curry and 300 g tequila on a scale and combine in a sealable plastic bag. Sous-vide at 130 degrees for 90 minutes. Strain and store for up to 2 weeks.

How to shake it


  • 1

    Add all ingredients into a shaker with ice and shake.

  • 2

    Strain into a chilled Old Fashioned glass over fresh ice.

  • 3

    Garnish with mint and a dehydrated lime wheel.

Where are these recipes from?

Need a printable version? All recipes from this site are founded orignially on and are written by + Azunia Tequila. Please check out their content and support them too.