Candy Corn Coladas Cocktail (Print-Friendly Version)
Tropical layers of pineapple, Aperol, and coconut create a festive striped treat, ideal for Halloween gatherings.
# What You'll Need:
→ Main Components
01 -
120 ml pineapple juice
02 -
120 ml premium aged rum, divided
03 -
Ice cubes
04 -
90 ml freshly squeezed orange juice
05 -
60 ml Aperol
06 -
90 ml cream of coconut
07 -
Candy corns, for garnish (optional)
# How to Make It:
01 -
In a blender, combine pineapple juice, 60 ml rum, and 2 cups ice. Blend briefly, ensuring mixture remains slightly chunky. Transfer to a medium bowl and refrigerate. Wipe out blender.
02 -
Add orange juice, Aperol, and 2 cups ice to the clean blender. Blend until mixture is slightly chunky. Transfer to a separate bowl and refrigerate. Wipe out blender.
03 -
Combine cream of coconut, remaining 60 ml rum, and 2 cups ice in blender. Blend briefly, leaving texture slightly chunky.
04 -
Pour half of the pineapple mixture into a Collins glass. Slowly layer half of the orange mixture over the pineapple. Top with half of the coconut mixture for a striped presentation.
05 -
Repeat layering process in a second Collins glass. Garnish each glass with candy corns if desired. Serve immediately.
# Additional Tips:
01 -
For best visual effect, pour each layer gently over the back of a spoon.