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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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From piña coladas to rum and coconut water, the fruit of the coco palm seems a natural pairing with the elixir of the cane reed. Here is a different twist on the rum and coconut themeone that can be made in a larger quantity and kept on the sideboard or the bar until ready to serve. It only gets better. Ingredients:
1 cup freshly grated coconut (save the liquid for a different drink if you're grating it yourself) |
4 ounces white rhum agricole, such as rhum dillon |
1/2 cup sugar |
2-inch piece vanilla bean |
1/2 teaspoon lemon zest |
1/4 teaspoon freshly grated nutmeg |
ice cubes (optional) |
coconut slices for garnish (optional) |
Directions:
1. Put the coconut in a large bowl. Add the rhum and allow it to soak for 1 hour. Strain off the rhum into another bowl. Place the rhum-soaked coconut in a square of cheesecloth and squeeze it into the rhum bowl. Discard the coconut. Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl. Stir to mix well. Serve over ice and garnish with slices of coconut (if desired).
2. From Rum Drinks: 50 Caribbean Cocktails, from Cuba Libre to Rum Daisy by Jessica B. Harris. Text copyright © 2009 by Jessica B. Harris; photographs copyright © 2009 by Tara Donne. Published by Chronicle Books LLC.
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