“It was only a few years ago that I started to get to know the flavor profile and applications of turmeric in cocktails,” says Yael Vengroff, the beverage director of Spare Room in Los Angeles. “One day, I was playing around with the flavor triangle of carrot, turmeric and coconut and landed on the Gangster's Paradise. I wound up not using coconut in the cocktail but used passion fruit and cream to create this spin on a Colada.”
This recipe originally appeared as part of “Healthy Drinking? These Turmeric Cocktails Might Be the Answer You’re After.”
- 1 1/2 oz Mount Gay Black Barrel rum
- 1/2 oz Chairman’s Reserve Spiced Original rum
- 1 oz Fresh pineapple juice
- 3/4 oz Passion fruit juice
- 3/4 oz Heavy cream
- 1/2 oz Cinnamon syrup*
- 1 drop Turmeric oil (1 part turmeric oil to 1 part water)
- Garnish: Orchid
- Garnish: Shredded carrot
- Garnish: Pineapple leaves
Add all the ingredients into a shaker with ice and shake.
Pour into a Hurricane glass, and top with crushed ice.
Garnish with an orchid, shredded carrot and 2 pineapple leaves.
Serve with a straw.
*Cinmamon syrup: Add 2 cinnamon sticks (broken into pieces), 5 oz sugar and 5 oz water to a small saucepan. Bring to a boil over high heat, reduce heat to low, and simmer for a few minutes. Remove from heat, cover, and let stand for at least 6 hours. Strain and store in the refrigerator for up to 1 month.