Ingredients
Four servings (6oz coupe glass recommended)
- 5oz Ron del Barilito puerto rican rum (Any casked rum)
- 5oz JM Rhum Agricole (Any white agricole rum)
- 4oz Giffard pineapple Liqueur (Any pineapple liquor or substitute pineapple juice, will be slightly weaker)
- 1.5oz Fresh orange juice
- 1oz Fresh lime juice
- 3oz Turbinado simple syrup
- 4oz Coconut water
- 2oz Cream of coconut
Tools
- . Shaker
- . Strainer
- . Jigger (Measuring tool)
- . Citrus Juicer
- . Grater (for nutmeg)
Directions
- Make a turbinado simple syrup 1 cup of sugar to 1 cup water. Bring to boil and chill.
- Squeeze 1.5oz fresh orange juice and 1oz fresh lime juice
- I recommend batching all ingredients as this cocktail is intended to be a punch. Bottle in some sort of glass carafe that has a closing top so you can shake if need be.
- Once batched, pour 4.5oz of liquid into your shaker with ice. Make sure you give your punch a shake because of the coconut cream might want to settle to the bottom.
- Once all shaken, pour into coupe glass and garnish with fresh nutmeg.
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Karin Davidson began bartending at 21 years old. She elevates taste buds to sample fresh ingredients and different flavors in her cocktails. Her specialty is asking a few questions and making up a specialized cocktail.
