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Grapefruit Colada 


2 oz Kōloa Gold Rum
2 oz Grapefruit Juice
1 oz Coconut Water
.5 oz Orgeat

Instructions: Add all ingredients together, ice, shake until frothy and strain. Pour into a tall glass with ice cubes and add two fresh slices of grapefruit.

Garnish: Dehydrated grapefruit slice.


Combine all ingredients and crushed ice in a cocktail shaker – shake and then strain over cubed ice. Add dehydrated orange slices or citrus of your choice in a tall Collins’ glass.

Tricks of the Trade: How to dehydrate citrus slices

Preheat the oven to 200°F. Place a wire rack on a baking sheet. Using a serrated knife, thinly slice the fruit crosswise into thin wheels. Arrange the fruit in a single layer on the wire rack. Bake until dry to the touch: 2-3 hours for lemon and lime slices and up to 4 ½ hours for the oranges.