Día Colada

by Quinn Taylor

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The Día Colada is a refreshing tequila take on the classic piña colada with a surprising tropical curry kick. It’s complex and ultra-indulgent. The rich coconut cream soothes and in combination with the pineapple creates a frothy texture and cooling sensation. The juicy sweetness of the passion fruit complements the vanilla and cooked agave flavours of the tequila. The sour citrus flavours brighten and add a gentle bitterness. This cocktail is a celebration of indulgence and is meant to be like a vacation for your taste buds.

Día Colada Ingredients

2 ½ oz cada día tequila reposado
¼ oz overproof rum
1 oz red curry simple syrup *
6 chunks of pineapple
1 ½ oz coconut cream
½ oz passion fruit juice
½ oz lime juice
¾ cup ice

*Red Curry Simple Syrup

½ cup water
½ cup sugar
1 teaspoon red curry paste
1 oz vodka to preserve

Add all ingredients except vodka to a pot and heat on high. As soon as it reaches a rolling boil remove from heat, add vodka and let cool. Strain through cheesecloth and pour into a glass bottle and store in the fridge.

Día Colada Directions

1. Add all ingredients to a blender and combine until smooth (this works even better if you crush your ice slightly in a Lewis ice bag before blending).
2. Pour cocktail into desired glass with a reusable cocktail straw.
3. Garnish with pineapple fronds and any other fun ingredients you have at home. Pictured here are kumquats sliced in half and edible flowers. Enjoy!

Guanciale and Tofu Lettuce Cups

Guanciale and Tofu Lettuce Cups featuring cada día tequila reposado by Chef Brendan Cullen @brendanenplace. This beautifully colourful feast is sure to please any palate and is perfect for an afternoon of grazing.

Guanciale and Tofu Lettuce Cups Ingredients

250g thinly sliced guanciale (cured pork cheek, similar to pancetta)
1 block extra firm tofu
Two heads of lettuce
1 cucumber
1 cup picked cilantro leaves
1/2 cup picked Thai basil leaves
1/4 picked onions
1/2 cup pickled pineapple (optional)
1 cup of mayo
1 tbsp cada día tequila reposado
1.5 tbsp sriracha
1 tsp sesame oil
1 bird’s eye chili finely chopped and seeded

Guanciale and Tofu Lettuce Cups Directions

1. In a small bowl, combine mayo, cada día, sriracha, sesame oil, pinch of salt. Whisk until smooth and incorporated and set aside

2. Cut the guanciale into inch wide pieces. Separate the pieces and put in a large frying pan.

3. Cook until crispy and place on a paper towel to cool down. It is important to start your pan with the meat in it, do not preheat the pan.

4. Cut the tofu into long 1cm sized strips.

5. Using the fat in the pan from the guanciale, sear the tofu on all sides until golden brown.

6. Arrange all the herbs, pickles, lettuce, cada día tequila mayo, meat, and tofu on a large board.

7. Let the feasting begin!