Sure, we can’t travel much right now, but we can pretend to visit a tropical island with this That’s the Spirit winter colada recipe. Combining flavours of pineapple and coconut milk, orange marmalade and a spiced syrup made with maple, cinnamon, cloves and allspice, this perfectly tropical pick-me-up is sure to cure your winter blues.
Like Evelyn’s winter colada recipe? Try her apple spruce gimlet.
Spiced syrup can remain in the fridge for up to 2 weeks.
In a pot, add maple syrup, water, allspice berries, cinnamon, cloves and Thai chili and bring to boil. Turn to low and let simmer for about 10 minutes until flavours are integrated and slightly reduced.
Strain out solids through a colander or strainer into a non-reactive container.
In a shaker tin or mason jar, add non-alcoholic spirit, pineapple juice, coconut milk, ½ oz the spiced syrup you just made, lemon juice and orange marmalade. Close up the shaking vessel and shake until jam is broken down (about 5 seconds). Open up shaker again and check that all ingredients are well integrated.
Add enough ice to cover the liquid plus a little bit more, do not be shy. Cover the other side of the shaker tin and shake vigorously for about 15 seconds until well chilled.
Transfer the contents of the shaker tin into a large juice glass of your choice. Garnish with desired garnish (recommended: pineapple fronds and a dust of cinnamon for aromatics). Enjoy immediately!