Toasted Coconut Rum
A far cry from the artificially flavored rums of our misguided youth, this coconut-infused rum carries nutty, caramelized flavors that taste authentically tropical (and less like the smell of sunblock). It's perfect for sipping on the rocks or mixing in a tiki-inspired cocktail like The Brooklyn Beach Chair (recipe here).
Conjure up eternal summer with the recipe below!
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 lightly golden brown). 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 or simply served over ice. The infusion will keep in the refrigerator for up to three months.
