Creamy, Sweet||

Maple-Colada

A CREAMY AND SWEET COCKTAIL, SERVED COLD

Maple syrup and exotic coconut collide with Rémy Martin 1738 Accord Royal for an ice-cold blended cocktail.

DIFFICULTY
medium
occasion
Pre lunch/dinner , Party
PREPARATION TIME
5 Minutes
GLASSWARE
Wine Glass
01

INGREDIENTS

50 ml Rémy Martin 1738 Accord Royal
5 ml maple syrup
10–15 ml sweetened coconut cream (Coco Lopez)

1¾ oz Rémy Martin 1738 Accord Royal
1/6 oz maple syrup
1/2 oz sweetened coconut cream (Coco Lopez)

5 cl Rémy Martin 1738 Accord Royal
0.5 cl maple syrup
1–1.5 cl sweetened coconut cream (Coco Lopez)

02

HOW TO MAKE THE
MAPLE-COLADA

  1. Combine 50 ml of Rémy Martin 1738 Accord Royal, 5 ml of maple syrup, and 15 ml of sweetened coconut cream (Coco Lopez) in a cocktail shaker filled with ice.
  2. Shake and strain into a wine glass.
  3. Garnish with grated nutmeg.
Four essential spirits to start your home bar

MAKE IT YOURSELF

HOW TO STOCK THE PERFECT HOME BAR

Find out which must-haves you need to make your favourite cocktails at home.

CLASSIC COGNAC COCKTAILS

OLD FASHIONED

A step-by-step guide to making the most classic and iconic cognac cocktail.

back
Find a bar, restaurant, club
or store nearby.
Please select:
Rémy Martin Logo

You must be of legal drinking age in your location of residence to enter remymartin.com. Learn more

You must be of legal drinking age in your location of residence to enter remymartin.com.