After a late night stakeout it’s not uncommon for a dame to let her hair down and knock back a proper cocktail before ending the night at the downtown flop house. It’s no mystery that rum pairs well with coconut, ginger, lime and mint. If you weren’t aware, well I guess the jig is up now.
Recipe
- 2 oz El Dorado 12 year rum
- 3/4 oz fresh lime juice
- 1 oz ginger syrup (1:1)
- 6 to 8 mint leaves
- Top with coconut foam & Bittercube Bolivar Bitters
Add the rum to your shaker tin and lightly muddle 6–8 mint leaves. Add the lime juice, ginger syrup and shake with ice. Double strain into a chilled cocktail glass. Top the cocktail with a thin layer of coconut foam. Add four drops of Bittercube Bolivar Bitters in a circlular pattern and then drag a toothpick through the drops to create a nice design.
how do you make the coconut foam?
A classy, ’80s twist on a tropical cocktail? I’m sold—it makes me want to sit back, glass in hand and dressed à la femme fatale.
How do you make the coconut foam?
Alex,
Sorry, I need to update the page for this recipe. It took my awhile to master this cocktail. I’m going to let you in on the secret. I shake the cocktail with egg white, this creates a nice layer of foam. I then whip heavy cream with a little coconut cream to taste, then lay that on top of the egg white. This creates a nice separation between the lime juice and the cream but allowing them to play so nicely together. You can also brulee a little shaved coconut on top too. I hope this helps. People go nuts over this cocktail when I make it. It’s a bit of a pain in the ass to make though.