Recipe
- 2oz light rum (I used Flor de Caña 4)
- 1oz lime juice
- .5oz orange liqueur (Pierre Ferrand dry curaçao)
- .5oz cream of coconut (i.e. Coco Lopez or Coco Real, though I used a homemade version)
Combine all ingredients and shake well with ice. Empty into a glass.
About
🎶She put the lime in the coconut, she drank em bot’ up. She put the lime in the coconut, she drank a Coconaut Grove. 🎶
A 1940s vintage drink from the Coconaut Grove nightclub in LA with the classic tiki profile of light rum and lime, perfectly complemented by the magical flavors of coconut. A beautiful, crisp clean white cocktail that is sweet, rich, and will make you wish you were on a beach.
While we’re on this, here’s a primer on coconut ingredients:
- *Cream of coconut* is sweetened coconut cream (this homemade one has equal parts of 2:1 simple syrup and unsweetened coconut cream)
- *Coconut cream* is the thick layer that often floats atop a can of coconut milk, essentially a less watery coconut milk and is unsweetened.
- *Coconut milk* is a mixture of water with the white flesh of mature coconuts, forming a white liquid. (note that full fat coconut milk that comes in a can is extremely different from the watered down stuff they sell in tetrapaks as a non-dairy milk! The watery stuff is ok for drinking straight but not replaceable for real coconut milk in cooking and cocktails)