When I hosted my tropical themed dinner party back in January, one of the menu items I was most looking forward to was this drink. In fact, this drink is what inspired the theme for the party. There’s something ironic about drinking from a coconut when it’s not even 40º outside, but the whole point of the party was to make everyone forget about the cold weather, and this drink did exactly that. Plus, I simply can’t resist the combination of coconut and pineapple. Now that it’s warm outside, I think this would be perfect for summer entertaining. Coconut and drink umbrella optional.
This drink is a prime example of the tiki cocktail, but you don’t have to be at the beach to enjoy its fun, summery flavors. I adore piña coladas, and this is basically a fancy version of that poolside favorite. The original recipe had both light and gold rum, but I substituted coconut rum in place of the light rum. I liked the extra burst of coconut flavor, but I think the drink would still have plenty even without the coconut rum. I just happened to have coconut rum and gold rum on hand and didn’t want to buy another type. The pineapple and lime juices add brightness and a hint of acidity that prevent the drink from being overly sweet. I can’t wait for summer so that we can enjoy more of these (and other fruity, tropical drinks).
- YIELD: 2 drinks
¼ cup sugar
¼ cup water
2 young coconuts
½ cup coconut water
¼ cup canned unsweetened coconut milk
¼ cup coconut rum
¼ cup gold rum
2 tablespoons plus 2 teaspoons fresh lime juice
2 tablespoons pineapple juice
2 lime slices (for garnish, optional)
2 maraschino cherries (for garnish, optional)
Make simple syrup by cooking sugar and water over medium high heat until sugar has dissolved. Set aside to cool.
Meanwhile, make your coconut cups (if using) by chopping off the top 2 inches of the coconuts. Side note: I cut off a little too much this time, but I kind of like the look of the exposed shell. Using the area of your knife near the handle, whack the coconut to crack the shell. Pry the top off and pour the coconut water into a bowl.
In a large cocktail shaker, combine coconut water, coconut milk, rums, and lime and pineapple juices. Fill with ice and shake vigorously until well chilled. Divide evenly into 2 coconuts (no need to strain). Garnish each with a lime slice and cherry, if desired. Serve immediately.