This cocktail recipe comes to us from Natalie Bovis of The Liquid Muse. She was in attendance at one of Dig + Serve’s latest experiential dining event. You can read more about it here.

OM Colada

Natalie Bovis of The Liquid Muse

  • 1 ounce spiced rum
  • 1 ounce OM Coconut & Lychee
  • 1/2 ounce lime juice
  • 1 ounce pineapple juice
  • 1 ounce coconut cream or 2 ounces coconut milk
  • dash Fee’s rhubarb bitters

Pour all ingredients into a cocktail shaker. Shake with ice. Strain and serve up in a martini glass or over fresh ice in rocks glass.

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Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
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