I like how a cocktail takes you on a nice little private vacation — sometimes two or three places depending on the mix of liquors — and how I can close my eyes and relive the place. The Cabo Colada: a Cabo white rum cocktail is so tropical and, so… balmily Goa! I’m taken back there in an instant, minus the sand between my toes. It’s made mainly using Cabo white rum, a Goan white rum with coconut liqueur. Cabo is mild, sweet tasting and quite similar to the Caribbean rum, Malibu. Before you dismiss it as being too light, you must appreciate its virgin form as you don’t have to hunt around for a syrup — ice is enough. It is a bottled cocktail already, thanks to the coconut liqueur, which I must admit seems natural and sharp, much like Goa’s other famous drink: feni (a spirit distilled from cashew nuts). Plus, it can be drunk anytime — it can hold its own.
Cabo white rum with coconut liqueur gives away everything in the way it is named. There’s the rum — liquor, and there’s the coconut liqueur — the liqueur. That’s why I knew it would make a great base for piña colada — but I already had coconut in the rum and I wanted something similar, yet different. And so with a little mixing and a lot of tasting, I landed Cabo Colada. To balance the resulting sweet liqueur, I added a dash of lime juice. I used Monin Piña Colada Syrup to make this cocktail. It’s a biggish portion that goes down slowly, and the effect is mild and temperate. Sussegad (a way of life that’s rooted in Goa’s colonial history, loosely translated: a lazy enjoyment of life to the fullest) in a bottle!
Wait. What if you don’t have access to a piña colada syrup? You simply make the syrup from the dreamy piña colada recipe found here, of course, without the rum, since you’re going to be using Cabo. You could also do away with the palm jaggery and can halve the quantity of coconut cream. Ummmm, another wait. let’s say you only have pineapple juice, you can still make Cabo Colada. Let me know how it goes in the comments below or with the hashtag #notjustspice in Instagram or @notjustspice on Facebook.
And if you’re out of pineapple juice, ice is enough. No ice? Chilled, then. No chiller? Warm, then.
Ready? We’re taking a trip to Goa.
- 120 ml (4 oz) piña colada syrup or pineapple juice
- 60 ml (2 oz) Cabo white rum with coconut liqueur
- 5-6 ice cubes
- 3 teaspoons lime juice
- A slice of lime to serve
Fill your glass with the ice cubes and let rest in the freezer while you mix the cocktail.
Blend the white rum, syrup and lime juice, and pour it in the now chilled glass.
Serving: Serve it chilled, with a slice of lime.
If you don't have the syrup, use the recipe for piña colada found here — you can do away with the palm jaggery or sugar and halve the quantity of coconut cream.
Increase each serving proportionately to make an additional cocktail. I don't know if Cabo is available outside of India. If it is, let me know okay? If it isn't available where you stay and you still want to try Cabo Colada, why don't you try it with Malibu, the Caribbean rum? I will when I get Malibu in my hands. But you you try it before me, do let me know how this cocktail turns out!
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Dreamy Piña Colada (not just spice)