Cowboy Colada

Get ready to giddy-up your happy hour because this cowboy colada recipe is here to wrangle your taste buds. This cocktail is what happens when a tropical beach vacation crashes headfirst into a country rodeo: Smooth, creamy coconut and pineapple flavors get a bold, spicy jolt from jalapeno-infused whiskey. Each sip is rich, zippy and just the right kind of wild. If you’re looking for something that screams pina colada with a six-shooter, this is the drink for you.

The spice level is fully customizable depending on how intense your infusion is, or how generous you’re feeling with the pour. For a booze-free version of this mixed drink recipe, a jalapeno simple syrup stands in beautifully for the whiskey. Whether you’re sipping a cowboy colada poolside, saddle-side or on your back porch while dreaming of Montana, this drink is a whole dang vibe.

Ingredients for Cowboy Colada

• Jalapeno-infused whiskey: This is where the magic happens. Infusing whiskey with fresh jalapeno (add seeds and all if you want to bring the heat) gives you a cocktail base that’s smoky, spicy and totally unexpected in a tropical drink. You can use your favorite whiskey here: Rye brings more spice while bourbon adds vanilla sweetness. I like Basil Hayden, which is a high rye bourbon that’s both spicy and sweet.
• Coconut milk or coconut cream: This is where the wonderful colada kicks in. You can choose between coconut cream and coconut milk: Coconut milk keeps things light and sippable, while coconut cream turns it into a beachy dessert in a glass. I like Chaokoh from Thailand or Coco Lopez Coconut Cream. Either works—just be sure to shake the can first!
• Pineapple juice: We may have taken the “pina” out of the name of this cocktail, but pineapple juice is still the bright, citrusy backbone, bringing its signature tropical vibe. Go for fresh-pressed if you can, or a high-quality canned version with no added sugar.
• Simple syrup: Just a little sugar will smooth out the spice and help all the ingredients play nicely together. You can make simple syrup using a 1:1 ratio of sugar to water for standard sweetness, or if you are like me, try a 2:1 ratio for a rich simple syrup with more body and staying power.
• Fresh jalapeno: We are using these hot little peppers in two steps: infusing the whiskey and garnishing your drink. One pepper goes a long way, so don’t go wild unless you want tears (of joy or regret).
• Crushed or pebble ice: This isn’t a drink for big ol’ cubes. The smaller the ice, the more dilution and texture you’ll get, like a spicy snow cone for grown-ups.

Directions

Step 1: Infuse the whiskey

Thinly slice one medium-sized jalapeno and place the slices into a Mason jar with 12 ounces of whiskey. Seal the jar and let it sit at room temperature overnight or 24 hours. Then strain out the pepper bits and store the now-spicy whiskey in a cool, dry place.

Editor’s Tip: This infused whiskey is easiest made in batches so you have enough for several drinks. Using 12 ounces of whiskey will give you about eight drinks, depending on how precisely you measure. Also, check on your infusion by tasting it around the 12-hour mark. Peppers vary in heat, and you want bold, not napalm. Remember that including the seeds in the infusion will make it extra spicy.

Step 2: Prepare your glass

Fill a rocks glass with crushed or pebble ice.

Editor’s Tip: Crushed or pebble ice is key here—it cools the drink quickly and creates that irresistible tiki-bar texture. Load it all the way to the top of your glass.

Step 3: Mix it up

Fill a shaker with regular ice cubes and add pineapple juice, coconut milk, simple syrup and infused whiskey. Shake until just chilled or the outside of your shaker feels frosty—about 15 seconds.

Editor’s Tip: If using coconut cream, shake extra hard to fully incorporate the thick texture.

Step 4: Serve and garnish

Strain the mix into your ice-filled rocks glass. Garnish with a fresh jalapeno round.

Editor’s Tip: Feeling fancy? Rim the glass with Tajin or smoked salt for a little extra yeehaw.

Recipe Variations

• Freeze it: Blend all the ingredients with ice for a slush-style summer whiskey cocktail that’s great for backyard barbecues or pretending you’re on a mechanical bull.
• Chill it out: Use plain whiskey instead of the infused stuff and skip the jalapeno garnish for those who don’t want it spicy. You’ll still get a tropical feeling by using whiskey instead of rum.
• Make it with mezcal: Mezcal and jalapeno are besties, so use mezcal instead of whiskey for an extra smoky, sultry vibe.
• Infuse the simple syrup: If you’re not sure you want to commit to infusing a whole bottle of whiskey—or you just don’t want to toss jalapenos into your nice booze—make a jalapeno simple syrup instead. Simmer sliced jalapenos with equal parts sugar and water (1:1 ratio) for a few minutes, then let the mixture steep before straining. This creates a sweet-and-spicy syrup with a gentler heat that still brings the flavor. Bonus: This is a great way to turn this drink into a spirit-free crowd-pleaser. Just skip the whiskey and use the syrup with pineapple juice and coconut milk for a mocktail that still kicks.
• Get your garnish on: Float a jalapeno slice right on top or go the extra mile and skewer it with a fresh pineapple wedge for a smoky-sweet combo. Or, go nuts and make chili-lime grilled pineapple as an over-the-top cocktail accessory. Want to really impress? Add a tiny cowboy hat skewer. (Just kidding—unless you have one, then absolutely do that.)

Can you make cowboy coladas ahead of time?

Yes! Cowboy coladas can definitely be made as a batched cocktail for a party or porch hang. Combine the jalapeno-infused rye, pineapple juice, coconut milk or cream, and simple syrup in a pitcher, sticking to the ratio of the recipe. Chill it well before guests arrive, then shake individual servings with ice to order. The crushed ice and fresh jalapeno garnish should be added just before serving for the best texture and presentation.

Here’s some shortcut recipe math for you: For eight drinks, use 12 ounces of rye, 12 ounces of pineapple juice, 4 ounces of coconut milk or cream, and 4 ounces of simple syrup. Shake or stir with ice as needed.

Cowboy Colada Tips

What’s the best glass for serving cowboy coladas?

A rocks glass is the go-to type of cocktail glass for this whiskey drink. It’s sturdy and classic, and it holds plenty of crushed ice for that perfect chill and texture. If you want to turn heads, serve it in a tropical porcelain mug or a copper cup to lean in to the theme. I like to serve these in cowboy boot mugs that I stole from my sister, or I go the classy route with one of my estate sale vintage glassware finds.

Is rye or bourbon better for a cowboy colada?

If you’re wondering what type of whiskey is best for the cowboy colada recipe, let’s talk mash bills—aka the grain recipe used to make whiskey. (Yes, I’m a whiskey nerd.) Rye whiskey is made from a mash that’s at least 51% rye grain, which gives it that signature spicy, dry and slightly peppery kick. It cuts through creamy coconut and sweet pineapple as if it were born to do so.

Bourbon, on the other hand, is made with a mash that’s at least 51% corn, which makes it sweeter, rounder and more mellow, with natural notes of vanilla, caramel and toast. It’s basically the banana bread of whiskeys. Subbing bourbon into your cowboy colada will make the whole drink softer and more dessert-like—still delicious, just less spicy!

If you want the heat but also bourbon’s buttery finish, try a high-rye bourbon, which splits the difference and still gives that bold jalapeno infusion something to dance with.