Colada Me Later: how to make Italian restaurant Gloria’s signature cocktail

There’s a reason why Shoreditch’s Gloria stays open until 2am on a Friday night. And that reason, friends, is the cocktails.

One particular beverage has caught the imagination and, of course, Instagram stories of Gloria’s pleasure-seeking clientele: the signature “Colada Me Later” cocktail.

As you probably gathered, this is a take on a classic Pina Colada, but with a couple of flamboyant twists. Look away now purists, cinnamon is involved…

Ditch the Aperols this summer, they’re so 2017 anyway, impress your friends with one of these bad boys instead. Or, just head to Shoreditch and get someone to make one for you. Either way, check out the video to see Gloria’s bartender give ES Magazine an exclusive glimpse into how they’re made.  

To read more about Gloria and it’s owners check out our interview with them here.

Colada Me Later Ingredients

20 ml Ron Appleton Signature Blend,

20 ml Rum Wray & Nephew Overproof

50 ml Ananas Juice

20 ml Mango Purée

10 ml Pop Corn Syrup

30 ml Coco Cream

10 ml Lime Juice

Recipe

First put a good handful of ice in the shaker.

Then pour the Appleton Estate Signature Blend Rum, Wray & Nephew overproof Rum, home-made popcorn syrup, mango puree, coconut cream, then pineapple juice and lime juice into the shaker.

Shake vigorously and pour the drink into a fabulous cup.

Garnish by adding an empty shell of passion fruit with 10 ml of overproof rum inside and set it on fire.

Finally sprinkle the cinnamon on top. Voila.