Cowboy Colada

– fresh pineapple wedge – chili-lime seasoning (such as Tajín) – 2 1/2 cups frozen pineapple chunk – 1/2 cup ice cube – 6 tablespoons pure pineapple juice


– 4 tablespoons mezcal (preferably Monte Alban) – 1/2 cup canned cream of coconut (such as Coco Lopez) – 1/4 teaspoon seeded and finely chopped fresh habanero chile – maraschino cherry for garnish

Rub half the rim of 2 chilled rocks glasses with a pineapple wedge. 


Dip the rim of each glass into a plate filled with chili-lime seasoning and set aside. 

In order as listed, place frozen pineapple chunks, ice cubes,  

pineapple juice, mezcal, cream of coconut, and habanero  

in a blender and process until smooth, about 25 seconds. 

Pour evenly into prepared glasses and garnish with a pineapple wedge and maraschino cherry.

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