Desert Colada



  • 1.5 Oz Prickly Pear Syrup
  • 2 Oz Cream of Coconut
  • 1.25 Oz Rum
  • 1 Cup Ice
  • 2 Oz Pineapple Juice


  1. Prickly Pear Syrup in the bottom of a hurricane glass.
  2. Combine next four ingredients in a blender carafe.
  3. Blend until smooth and pour over top of Prickly Pear Syrup.
  4. Swirl with spoon.
  5. Garnish with pineapple and cherry.

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