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Oaxacan Colada

Serves: 8


  • 12 oz. Sombra Mezcal
  • 10 oz. pineapple juice
  • 10 oz. cream of coconut (like Coco Lopez)
  • 4 cups ice
  • 1 pineapple, sliced into wedges
  • Cocktail flowers and/or umbrellas



  1. Add Sombra Mezcal, pineapple juice, cream of coconut, and ice to Blender and pulse until smooth.
  2. Pour into Margarita Glasses, garnish with pineapple wedges and flowers/umbrellas, and serve.

This recipe was crafted by the experts at Sombra Mezcal.

Oaxacan Colada

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