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Urban Bar Gili Highball 30cl| 1 1/2 fl oz | Light gold rum (1-3 year old molasses column) |
| 3/4 fl oz | Chinola Mango Liqueur |
| 1/2 fl oz | Cachaça |
| 1/2 fl oz | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 3 fl oz | Pineapple juice |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) (optional) |
| 1⁄4 barspoon | Xanthan gum (E415) (optional) |
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of mango slice.
- DRY BLEND (without ice) first 7 ingredients (all but Xanthan gum) on a slow setting and gradually add Xanthan while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
- Garnish with mango slice.
- Serve with a straw.
Strength & taste guide:
Review:
Mango leads the all-important coconut and pineapple in this rum-laced colada.
History:
Created by yours truly in March 2025 using the newly available Chinola Mango Liqueur.
Alcohol content:
- 1.9 standard drinks
- 12.89% alc./vol. (25.78° proof)
- 26.1 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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