Lavender Ube Pina Colada

Lavender Ube Pina Colada

Cocktail master Lexy and Recipe Developer Alyse will both be on Spicewalla Instagram LIVE TUESDAY August 18th at 4:30 whippin' up Lexy's summer sizzler Lavender Ube Pina Colada! Ube, pronounced ooh-beh, is the Filipino word for purple yam, and gives this party-in-a-cup it's bright violet color. Ube brings a slightly nutty vanilla flavor to the table, paired with creamy coconut, Spicewalla floral lavender, and tropical flavors of pineapple and lime. This boozy bev will seriously have you second guessing whether you are sitting in a cabana on the beach or just your living room couch. Either way, paradise awaits! Below is everything you need to create this cocktail with them! Will U-Be joining us? 

Click here for Spicewalla Instagram Live!

  • Ingredients

    2oz aged rum
    1.5oz ube coco lopez*
    .5oz Spicewalla lavender syrup*
    .5oz fresh lime juice
    1.5oz pineapple juice (Dole is preferred)
    2 dashes of Angostura bitters

    for ube coco lopez

    400mL coconut milk (I prefer the Thai Kitchen brand!)
    375g cane sugar (about 1 3/4 cups)
    Pinch of salt
    1/2 tsp. ube extract

    for lavender syrup

    500g of cane sugar
    250g of water
    12g of Spicewalla lavender flowers

  • Print

    Preparation

    For Ube Coco Lopez

    1.  Combine all ingredients in a saucepan and place over medium-low heat. Stir until the sugar is completely dissolved.

    For Lavender Syrup

    1. Combine all ingredients in a saucepan and place over medium-low heat. Bring to a boil, stirring constantly to dissolve sugar.
    2. Remove from heat once sugar is dissolved and allow syrup to cool while the lavender steeps.
    3. Use a fine mesh sieve or strainer to strain the lavender out and discard.

    For Finished Cocktail

    1. Add all ingredients to a shaker tin, fill with ice, and shake vigorously to bind the ingredients.
    2. Strain into a tall glass of pebble ice.
    3. Garnish with pineapple fronds, a tiki parasol, and sprig of lavender.

Shop the Recipe

Cocktail master Lexy and Recipe Developer Alyse will both be on Spicewalla Instagram LIVE TUESDAY August 18th at 4:30 whippin' up Lexy's summer sizzler Lavender Ube Pina Colada! Ube, pronounced ooh-beh, is the Filipino word for purple yam, and gives this party-in-a-cup it's bright violet color. Ube brings a slightly nutty vanilla flavor to the table, paired with creamy coconut, Spicewalla floral lavender, and tropical flavors of pineapple and lime. This boozy bev will seriously have you second guessing whether you are sitting in a cabana on the beach or just your living room couch. Either way, paradise awaits! Below is everything you need to create this cocktail with them! Will U-Be joining us? 

Click here for Spicewalla Instagram Live!

LAVENDER UBE PINA COLADA 

INGREDIENTS

2oz aged rum
1.5oz ube coco lopez*
.5oz Spicewalla lavender syrup*
.5oz fresh lime juice
1.5oz pineapple juice (Dole is preferred)
2 dashes of Angostura bitters

Add all ingredients to a shaker tin, fill with ice, and shake vigorously to bind the ingredients. Strain into a tall glass of pebble ice. Garnish with pineapple fronds, a tiki parasol, and sprig of lavender.

*Ube Coco Lopez

400mL coconut milk (I prefer the Thai Kitchen brand!)
375g cane sugar (about 1 3/4 cups)
Pinch of salt
1/2 tsp. ube extract

Combine all ingredients in a saucepan and place over medium-low heat. Stir until the sugar is completely dissolved.

*Lavender Syrup

500g of cane sugar
250g of water
12g of Spicewalla lavender flowers

Combine all ingredients in a saucepan and place over medium-low heat. Bring to a boil, stirring constantly to dissolve sugar. Remove from heat once sugar is dissolved and allow syrup to cool while the lavender steeps. Use a fine mesh sieve or strainer to strain the lavender out and discard.

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