An infused liqueur not only lends flavour to alcohol, it also evokes the essence of hot summer days, sandy beaches and relaxing afternoons. Allowing coconut shreds to steep in alcohol creates an infusion for mixing fruity cocktails that bring to mind a tropical vacation. Make a batch with freshly grated coconut and turn plain rum into an exotic treat.
- Skill level:
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Things you need
- Cutting board
- Butcher knife
- Small sharp knife
- Measuring cups
- 3 cups granulated white sugar
- Sauce pan
- Mixing spoon
- 2 cups white rum
- Glass container with lid
- Fine sieve
- Glass bottle
- Baking tray (optional)
Place a whole coconut on a cutting board. Hold the tip of a screwdriver on one of the coconut's eyes and tap the screwdriver with a hammer to poke a hole through the tough exterior. Poke holes in the remaining eyes, invert the coconut and drain out the liquid from its centre.
Cut the coconut in half with a sharp butcher knife. Slice the shell in half again for easier access to the fruit inside.
Pry the meat away by sliding a small sharp knife between the flesh and the shell.
Place a grater on a plate and grate 2 cups of fresh coconut. Avoid grating the brown skin.
Grate the Coconut
Measure 3 cups of white granulated sugar into a sauce pan with 2-1/2 cups of water. Bring the mixture to a boil over high heat. Stir occasionally.
When the mixture begins to boil, turn the heat down to medium-high and simmer for five minutes.
Remove the syrup from heat, allow it to cool completely and refrigerate.
Make Simple Syrup
Pour 2 cups of white rum in a dry, clean glass container. Add 2 cups of grated coconut.
Stir the ingredients. Cover the container with a tight-fitting lid and allow the mixture to sit at room temperature for two weeks. Gently shake the container every two days to mix the ingredients.
Open the container and stir in 2 cups of the simple syrup. Reseal the lid and let the mixture sit for two more weeks. Shake the container a little more aggressively to mix the ingredients every two days.
Place a fine sieve over a large bowl. Strain the liqueur into the bowl, catching the coconut with the sieve. Pour the strained liqueur in a glass bottle and seal. Store at room temperature.
Make the Rum
Tips and warnings
- Make sure the glass container is completely free of any residue. A dirty container will ruin the flavour of your liqueur.
- Lightly toast the shredded coconut on a baking tray under a low grill for a few minutes to bring out a nutty flavour in your liqueur.
- Use extreme caution when working with a sharp knife. Cut the coconut on a heavy-duty cutting board.
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