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
Ice cubes
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.