Caribbean Coco
Full of creamy coconutty goodness, the Caribbean Coco is a dreamy summertime cocktail that delivers tropical vibes no matter the weather. Served in a coconut half shell, it's hard to say no to this cheeky little number.
Servings 1
Ingredients
- 1 oz White Rum
- 1 oz Clement Mahina Coco Liqueur
- 1 oz Cream of Coconut
- 3/4 oz Fresh lime juice
- 1 dash Angostura Bitters
- 2 Pineapple Leaves - choose the greenest, nicest fronds you can find
- 2 Maraschino Cherries - with stems if possible
Method
- Pour all ingredients into a shaker, then add enough ice to show above the surface of the liquid.
- Shake vigorously for around 15-20 seconds and strain into a half coconut shell filled with ice.
- Garnish with two maraschino cherries on a fancy cocktail stick and then work two pineapple leaves down the side of the glass into the ice.
Notes
The original, created by Kendall Atkerson at Miss Lily's, New York, uses coconut milk-based yogurt (1/3 oz) and simple syrup (1/2 oz) rather than cream of coconut. We found that this simplification made it easier to make without particularly affecting the flavour profile.
No Clement Mahina Coco Liqueur to hand? Replace with any coconut flavoured liqueur you have in hiding, such as Malibu, or even better why not make your own with our simple recipe for coconut infused rum. Then, to add the grassy undertones of the Clement back in, swap your white rum for an Agricole Rhum.
And if you don't have any coconut half shells at the back of your cupboard, take a look at our detailed guide on how to make your own coconut cups.