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Home > Restaurants > Recipes > Lemon-Coconut Colada

Lemon-Coconut Colada

Provided by: Mixologist Audrey Saunders
Served at: Bemelmans Bar

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1 1⁄2 ounces Bacardi Limón
1 1⁄2 ounces Bacardi Coconut
2 ounces Coco López
1 ounce heavy cream
3 ounces pineapple juice
3⁄4 ounce fresh lemon juice

Lemon peel and grated nutmeg (to make more elaborate, wet the rim of the glass and dip it in dried coconut flakes)


Put all the ingredients in a blender with 1 cup of ice. Blend well, and pour into a hurricane or tall glass. Garnish with a swirl of lemon peel and a sprinkle of nutmeg. (Published 2004)

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