Thai Peanut Colada

Menu PartBeverage
Cuisine TypeAsian
thai peanut cockail

Colleen Jeffers

The Good Drink

Princeton, N.J.

For this take on the pina colada, peanut satay-infused gin subs for rum as the spirit of choice. Cream of coconut provides the characteristic creamy texture and flavor. The result is a cocktail that would pair well with Thai appetizers or stand on its own as a prelude to an outdoor barbecue.  


Infused gin

4 oz. peanut satay sauce

1 bottle (750 ml.) gin

Peanut colada

2 oz. peanut satay infused gin

¾ oz. fresh squeezed lime juice

¾ oz. cream of coconut

Cilantro sprigs, jalapeno rings and lime slices, for garnish


  1. For infused gin, in sealed container, combine peanut satay sauce and gin; shake well for at least 30 seconds. Allow mixture to settle, then strain through a coffee filter, chinois or gravy separator to remove fat and solids. Or freeze mixture and spoon off the solids. Chill in refrigerator; store, refrigerated, for up to 2 weeks.
  2. For peanut colada, in ice-filled cocktail shaker, combine 2 ounces infused gin, lime juice and cream of coconut; shake for 15 seconds. Strain into chilled coupe glass. Garnish with cilantro, jalapeno and lime.

Photo courtesy of National Peanut Board

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