[1] A frozen Baileys Colada (photos #1 and #2 © Baileys).

[2] For dessert: Baileys Colada over ice cream.

[3] For the Frozen Colada uses Baileys plus white run and spiced rum. We’re fans of Koloa rums from Hawaii (photos #3 and #4 © Koloa Rum).

[4] A high-end spiced rum from Koloa (photo © Koloa).

We’ve been an enthusiastic fan of Baileys Cream Liqueur, launched in Ireland in 1974, the first Irish cream liqueur on the market. (Here’s the history of cream liqueur.)

In recent years, they’ve launched new year-round flavors, limited editions, and seasonal editions: Almande, Apple Pie, Baileys Espresso Crème, Red Velvet, Salted Caramel, Strawberries & Cream, and Vanilla Cinnamon, among others (here’s the current lineup).

And perfect for summer, Baileys has brought back one of our all-time favorites…
 
 
BAILEYS COLADA

We love Baileys Irish Cream, we love Piña Coladas. So a blend of our the two was bound to be a hit with us.

The flavors of creamy coconut and sweet pineapple create a creamy liqueur that’s ready to serve straight from the bottle.

We didn’t even need to chill it!

But others may want to enjoy it over ice or serve it blended with ice into a frozen summer cocktail.

We’re “putting away” a few bottles, and purchasing more for gifts.

In fact, the clerk at our liquor store had to ask why we were buying a case!

Here are two for starters. But before you mix anything, pour yourself a shot and luxuriate in the creamy flavors. It’s a Piña Colada without the effort of mixing one.

And for the easiest “special” dessert: drizzle it over ice cream or pound cake—or pound cake à la mode. Optional garnish: fresh pineapple.
 
 
RECIPE #1: FROZEN COLADA

This recipe uses frozen pineapple instead of ice cubes to create a frozen drink. You can freeze fresh pineapple chunks, or buy frozen pineapple.
 
Ingredients Per Drink

 
Preparation

1. ADD all ingredients to a blender and pulse until the pineapple is broken up. Blend until smooth.

2. POUR into your glass of choice.
 
 
RECIPE #2: WHIPPED COLADA LEMONADE

This recipe has an exotic rim of tamarind paste and desiccated coconut.

Since most of us don’t have tamarind paste, you can substitute 1 tablespoon of white wine (or champagne, or sherry) vinegar mixed with 1 tablespoon of brown sugar.

Or, skip the rim!
 
Ingredients

 
Preparation

1. DIP the top of a Collins glass into a plate of tamarind paste, then dip it into a separate plate of desiccated coconut.

2. FILL a blender with about 12 cubes of ice. Add all ingredients to the blender and blend until smooth. Pour into a Collins glass.