Name: Coco-Raspberry Colada
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 2 ounces rum, divided; 1 ounce lime juice; 2 ounces cream of coconut; 2 ounces pineapple juice; 4 to 5 raspberries, plus more for garnish; Lime wheel, for garnish

The Story Behind The Coco-Raspberry Colada

I recently learned Washington State is one of the top producers of raspberries, and so I wanted to make a cocktail that captures the beautiful Pacific Northwestern summer in a glass. This is a riff on one of my favorite drinks, the Miami Vice, and a cross between a Strawberry Daiquiri and Pina Colada.

Ingredients

2 ounces rum, divided
1 ounce lime juice
2 ounces cream of coconut
2 ounces pineapple juice
4 to 5 raspberries, plus more for garnish
Lime wheel, for garnish

Directions

Add raspberries, lime juice, and 1 ounce of rum to a cocktail shaker.
Shake to combine, and then strain over crushed ice into a Collins or beer glass.
In another (or clean) shaker, add cream of coconut, pineapple juice, and 1 ounce of rum.
Shake coconut mixture to combine, and then strain on top of the raspberry mixture into the glass.
Garnish with fresh raspberries and a lime wheel.