Punch a La Noix Coco

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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)

Directions

1. Put the coconut in a bowl.
2. Add the rum and allow it to soak for 1 hour.
3. Strain off the rum into another bowl.
4. Place the rum-soaked coconut in a square of cheesecloth and squeeze it into the rum bowl.
5. Discard the coconut.
6. Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl.
7. Stir to mix well.
8. Serve over ice and garnish with slices of coconut (if desired).