Coconut month nears it’s end and brother it’s been fun. We’ve made a drink with every drinkable coconut product I can think of and I still probably missed a few. I hope you’ve thought of some fun uses for coconut in drink as well. This underutilized flavor is delicious, readily available, and valid for use in creative craft cocktails. We finish the month with coconut not only in the drink, but the drink in the coconut as well.
We decided to make use of a brown coconut to make our mug since yours truly was to busy to track down a machete or skill saw to break through a green meanie. The brown ones are easy to make a mug out of so long as you select a few good ones. With a sharp knife simply score one top end of the coconut in a circle where you’d like the opening to be. After leaking drink all over us by choosing the wrong end we suggest you use the end where the three “eyes” of the coconut are. The skin is thinnest here and you can easily get a hole if you make this the bottom of your cup. Then use a hammer and chisel to pop the scored top off the nut. For stability we then take the top and hot glue it underneath the mug to give it a footed surface to cut down on spillage. Using a metal teaspoon we then just scoop out the yummy contents, perhaps to use in coconut syrup. For the coconut milk in this drink make sure it’s the unsweetened variety. It keeps about a week once opened covered in the fridge. I like the way Koloa white plays in this drink but it is sometimes hard to find. If you must use a substitute we’ve had interesting results with Brugal white rum and Cruzan white rum.
Rose of Mahina
1 ½ oz El Dorado 12 year
1 oz Koloa white rum
¾ unsweetened coconut Milk
¾ oz pomegranate syrup (grenadine)
1 oz fresh lime juice
¼ oz Absinthe vert
1 hearty dash Peychaud’s bitters
Combine ingredients in a shaker tin with ice and shake hard then pour into a schooner or coconut mug. Garnish with a red flower and or a red parasol then serve with a straw.
The nose has a huskiness from the coconut with anise, fennel, sugar, and pomegranate. The first flavors are spicy sparks of rum and light floral anise to greet you. The drink has a thick creamy body that coats the mouth as absinthe, lime, and grenadine play with mild coconut flavors in the foreground and well into the middle. The finish is a pleasing crescendo of light sour, smokey demerera and, and dry floral rum.
We’ve had a lot of fun trying the different ways coconut can be used in drinks and I hope you all have to. What was your favorite? Creamy unsweetened coconut milk will definitely make it into future libations around here. Until next time…
“You get Hammered America!” – JFL