Purple Paradise Cocktail

This delightful cocktail, named after the Filipino dessert halo-halo, features a vibrant purple hue from the ube. A fusion of light rum, cachaça, lime juice, and pineapple juice creates a refreshing and tropical flavor profile. Garnished with mint, dehydrated mango, pineapple slice, and coconut, it's a captivating and unique concoction that brings the essence of the tropics to your glass.

Purple Paradise Cocktail

A tropical rum and cachaça cocktail with a striking purple color from ube, reminiscent of the Filipino dessert halo-halo.

4.71 from 32 votes
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Ingredients

  • 0.25 cup Ube Milk
  • 3/4 oz light rum
  • 3/4 oz Leblon Cachaça
  • 3/4 oz fresh lime juice
  • 3/4 oz pineapple juice
  • Crushed or pellet ice, as needed
  • Garnishes: mint sprigs, dehydrated mango, dehydrated pineapple slice or pineapple frond, and unsweetened flaked coconut

Instructions

  1. Boil the purple sweet potato until easily pierced with a fork, then let it cool for 10 minutes.
  2. Blend the sweet potato with water, coconut milk, sugar, condensed milk, and ube extract until smooth to create the Ube Milk.
  3. In a cocktail shaker, combine Ube Milk, rum, Leblon Cachaça, lime juice, and pineapple juice, then fill with ice.
  4. Shake for 15 seconds, then strain into a zombie glass and top with additional ice.
  5. Garnish with mint sprigs, dehydrated mango, dehydrated pineapple slice or pineapple frond, and a sprinkle of flaked coconut.