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Epicurious

Chicama Colada

5.0

(1)

Chicama is one of Manhattan's hottest Nuevo Latino restaurants. Chef Douglas Rodriguez — a pioneer of this style of cooking — oversees the open kitchen with its Ecuadoran eucalyptus-wood-burning oven and rotisserie. Rodriguez turns out dishes like adobo-rubbed Argentine rib-eye steak and black paella, which gets its unique color and taste from squid ink; there is also a large, innovative ceviche bar. To wash it all down, diners choose from the wines of Chile, Argentina and Spain — or from cocktails like the restaurant's namesake Chicama Colada.

Recipe information

  • Yield

    Serves 4

Ingredients

3 cups ice cubes
1 cup frozen guava-passion-orange concentrate, thawed
3/4 cup sweetened cream of coconut (such as Coco López)*
3/4 cup white rum
1/4 cup dark rum

Preparation

  1. Step 1

    Combine all ingredients in blender. Blend until smooth and serve.

  2. Step 2

    *Coco López is available in the liquor section of most supermarkets.

TagsCocktailAlcoholBeveragesRumSouth AmericanLatin American5 Ingredients or FewerBlenderBon Appétit
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