Prep 1 hr
Cook 0 mins
From pina coladas to rum and coconut water, the fruit of the coco palm seems a natural pairing with the elixir of the sugar cane. From French Polynesia, here is a different twist on the rum and coconut theme—one that can be made in a larger quantity than given and kept on the sideboard or the bar until ready to serve. It only gets better.
- 1 cup freshly grated coconut (save the liquid for a different drink if you're grating it yourself)
- 4 ounces white rum
- 1⁄2 cup sugar
- 2 inches piece vanilla beans
- 1⁄2 teaspoon lemon zest
- 1⁄4 teaspoon freshly grated nutmeg
- coconut, slices (to garnish) (optional)
- Put the coconut in a bowl.
- Add the rum and allow it to soak for 1 hour.
- Strain off the rum into another bowl.
- Place the rum-soaked coconut in a square of cheesecloth and squeeze it into the rum 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).
this drink was so worth the extra time and $$$$ for the vanilla beans. Different than any drink we've made here at the ranch. Made and enjoyed for ZWT7. Sweet, but yummy. Made for the Shady Ladies Team.