Scale

1 1/2 ounces amontillado sherry

1 ounce sweetened coconut cream

3/4 ounce sweet vermouth

1/2 ounce fresh lime juice

1 1/2 ounces crushed or pebble ice

Edible flower, for garnish

1. Add the amontillado sherry, sweetened coconut cream, sweet vermouth, fresh lime juice, and crushed ice to a blender.

2. Blend on high speed for about 15 seconds until smooth and creamy.

3. Taste and adjust the consistency with a little more crushed ice if desired.

4. Pour into a chilled cocktail glass.

5. Garnish with an edible flower and serve immediately.

Use freshly squeezed lime juice for the brightest flavor.

Chill the serving glass before pouring the cocktail.

Do not overblend, as excess blending melts the ice and thins the drink.

Enjoy immediately for the best frozen texture.

Keywords: Bamboo Colada, frozen cocktail, sherry cocktail, coconut cocktail, summer drink