For all of you out there with a coconut at the back of your fridge -- anyone? You Ma'am? You, Sir? -- we've come a long way from the cored-out coconut over-filled with rum. And as coconut cocktails have transitioned to proper glasses, they've become a lot more sophisticated.
Coconut Eggnog is an alternative to your standard Christmas offering and can be made with or without rum. Let's call this a winter colada. (The recipe might require a leap of faith -- but in principle, I could see how it would work nicely.)
You're probably more likely to associate coconut-based cocktails with summer and lighter drinks, and there are more than a few options if you'd like to go in that direction. Here's a bevy of options for using coconut water (not the sweeter, denser milk); they call for everything from fruit juice to brandy.
You can also simplify the recipe to coconut water, rum and a splash of lime over crushed ice. Coconut also pairs well with mango, chocolate and lychee syrup. You can add rum and simple syrup according to taste.
Since I softened you up with the concept of coconut eggnog, you might want to try this recipe for coconut-mint iced tea, which can then be spiked with rum. It's lightly sweetened green tea with mint and coconut juice.
If you use fresh coconut, save the meat. It will be one of the ingredients you'll need for this coconut and cilantro roast chicken -- which will pair nicely with your cocktails.
[Image via Flickr: alexdecarvalho]
Comments (0)