Coconut Daiquiri

Coconut Daiquiri

By Camilo Zuniga,
Bateux Mouche, Boat cruise and restaurant Paris, France

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Coconut Daiquiri

Glass: Coupe
Garnish: Coconut slice
Method: SHAKE all ingredients with ice and fine strain into chilled glass.

  • 30ml Ron Santiago de Cuba Extra Añejo 11 Year Old
  • 25 ml Lime juice (freshly squeezed)
  • 20ml Coconut orgeat (homemade)

*Recipe for coconut fat-washed rum

  • 700 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
  • 250 ml Coconut oil

Heat the oil for 1 minute in the microwave. Vacuum with rum and let stand for half a day. Put in the freezer and then filter.

Coconut orgeat:
Coconut milk, liquid cream, cane sugar, and roasted grated coconut.

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