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A far cry from the artificially flavored rums of our misguided youth, this DIY coconut rum carries nutty, caramelized flavors that taste authentically tropical.
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A far cry from the artificially flavored rums of our misguided youth, this coconut-infused rum carries nutty, caramelized flavors that taste authentically tropical (and less like the smell of sunblock). It's perfect for sipping on the rocks or mixing in a tiki-inspired cocktail like The Brooklyn Beach Chair (recipe here).
Conjure up eternal summer with the recipe below!
Toasted Coconut RumMakes 12 oz
1.5 cups of dried unsweetened coconut
12 oz of good aged rum (we like Appleton Estate)
Preheat the oven to 350 degrees. Place the coconut on an unlined baking sheet and toast in oven for 10 minutes (or until lightly golden brown). Let cool.
Combine the coconut and rum in a 16 oz Mason jar. Seal and shake for 30 seconds.
Let sit at room temperature for three days, shaking once a day.
Strain through cheesecloth, squeezing out any excess liquid.
Use in cocktails or simply served over ice. The infusion will keep in the refrigerator for up to three months.
A perfect expression of coconut. Molasses based rum macerated with fresh toasted coconut and lightly sweetened with cane sugar. Recalls macaroons,
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