Oaxaca Colada
Oaxaca Colada
While the original pina colada cocktail recipe was born at the Caribe Hilton, this unique shaken — not blended — twist is the invention of a sister property. Mezcal takes the place of rum while banana liqueur boosts the tropical flavors of the traditional coconut and lime. — Recipe courtesy of Canopy by Hilton San Antonio Riverwalk
Servings
1
servings
Ingredients
- 1 1/2 ounce banhez mezcal or mezcal of choice
- 3/4 ounce coco lopez (cream of coconut)
- 3/4 ounce lime juice
- 1/4 ounce crème de banana
- 2 dashes angostura bitters
- banana slice, for garnish
Directions
- Fill a shaker with ice and add 1 1/2 ounces mezcal, 3/4 ounce cream of coconut, 3/4 ounce lime juice, 1/4 ounce banana liqueur, and 2 dashes bitters. Shake until well-chilled.
- Strain into a chilled coupe glass.
- Garnish with a banana slice.