I’m still working on the coconut milk that I opened for the Samoa Colada cocktail, so I decided to make a Lychee Colada which failed miserably. It badly needed some simple syrup, but the real failure was that I couldn’t taste the lychee at all – the coconut milk completely overwhelmed it. Bah.
I got back to the drawing board (i.e., Pinterest) and thankfully came across these delicious No Bake Coconut Pecan Praline Cookies. This cocktail is absolutely wonderful – it’s sweet and creamy and nutty. I imagine it would be great as a blended frozen cocktail, but I’ve elected to serve it on ice. Maybe some experimentation would be worthwhile?
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In a Collins glass filled with crushed ice, pour 1 oz pecan liqueur and 1 oz wedding cake vodka.
Top with coconut milk.
Serve with a straw.
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I’m going to need all the encouragement (and sippy cups) I can get!
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