Thai Peanut Colada
The Good Drink
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.
4 oz. peanut satay sauce
1 bottle (750 ml.) gin
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
- 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.
- 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