Coco No Coco
Recipe:
- 45ml ounce aged Demerara rum (preferably El Dorado 12yo)
- 22,5ml ounce heavy cream
- 22,5ml ounce pineapple juice
- 22,5ml ounce orgeat (preferably homemade)
Combine all the ingredients in a cocktail shaker. Add ice and shake briefly to integrate, about 5 seconds. Strain into a tiki mug or an extra-tall collins glass filled with crushed ice. Garnish with nutmeg, cinnamon, and a tonka bean, if desired.
Today another easy going tropical cocktail from the underrated “Easy Tiki” book. I can just highly recommend it and there will certainly be another book article to come. In the meantime, I've certainly made over a dozen recipes from it and from simple and easy to understand, as here, to quite exciting combinations despite rather fewer ingredients than with normal tiki drinks, everything is included in there.
“This is a fun one we use quite often when we run out of coconut cream”, as Ezra Star writes. A very fitting and familiar situation when you're spontaneously in the mood for some tiki at home. No miracle of complexity, of course, but the choice of rum and fresh pineapple, plus the nose, offer quite something. For the final touch, I would recommend just 1-2 dashes of Aromatic Bitters or even better: about 10 drops of Bittermen's Tiki Bitters.
Source: Ezra Star, Drink, Boston, USA (taken from: "Easy Tiki" by Chloe Frechette)
