Toasted Coconut Rum
Toasted Coconut Rum
Sunday is Father's Day, and instead of gifting Dad the usual culprits, this year give him the gift of homemade Toasted Coconut Rum. Yes, that's right. It's insanely easy to make and he's sure to love it. A far cry from the artificially flavored coconut rums of our misguided youth, this infused rum carries nutty flavors of coconut, paired with the deeply caramelized notes of aged rum. It's perfect for sipping on the rocks or mixing up a tiki-inspired cocktail like The Brooklyn Beach Chair (recipe here).
Here's to Dads everywhere!
Toasted Coconut Rum
makes 12 oz
- 1.5 cups of dried unsweetened coconut
- 12 oz of good aged rum (we like Appleton Estate)
- Preheat the oven to 350 degrees. Place the coconut on an unlined baking sheet and toast in oven for 10 minutes (or until slightly browned.) Let cool.
- Combine the coconut and rum in a 16 oz Mason jar. Seal and shake for 30 seconds.
- Let sit at room temperature for three days, shaking once a day.
- Strain through cheesecloth, squeezing out any excess liquid.
- Use in cocktails (like The Brooklyn Beach Chair here) or simply served over ice. The infusion will keep in the refrigerator for up to three months.
Want the tools to make this recipe? Check out the Mason Tap pour spout here!
