Boss Baska Colada

This delightful cocktail, crafted by Nick Detrich, was a best-seller at the Cane & Table bar in New Orleans. The amalgamation of rum, fruit juices, and herbal liqueur delivers a refreshing and well-balanced flavor profile with a hint of bitterness. Perfect for warm weather or any time of year, this tiki-inspired concoction is a unique and satisfying choice.

Boss Baska Colada

A refreshing and well-balanced tiki-inspired cocktail with rum, fruit juices, and a hint of bitterness.

4.92 from 56 votes
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Ingredients

  • 1 oz Baska Snaps
  • 1/2 oz Orgeat syrup (preferably Orgeat Works)
  • 1/2 oz white rum (preferably Banks 7)
  • 1 1/2 oz fresh pineapple juice
  • 1/2 oz fresh lime juice
  • 21 drops Peychaud's bitters
  • Lime wheel

Instructions

  1. Fill a pilsner glass with crushed or pebble ice.
  2. In a cocktail shaker half-filled with ice, combine all ingredients except the bitters and lime wheel, and shake vigorously.
  3. Strain the mixture into the prepared pilsner glass.
  4. Top with the Peychaud's bitters and add a lime wheel.
  5. Serve with a straw.