This year for our Christmas cocktail (which Tory & I made for Christmas 2017) we drew our inspiration from the December 2017 issue of Cooking Light. I think what really drew me to this cocktail when I saw it on the page was that it looked creamy but used coconut milk, which meant that my parents who are lactose intolerant could have it. And the rum and coconut reminded me of the tropics – a welcome mental image for a Christmas weekend that had projected highs below zero.
This coconut cooler is a mix of white and coconut rums, coconut milk and coconut water, and some mint and lime to add a fresh twist. It made you feel like you were on a beach somewhere tropical – although next time it’s below zero for Christmas instead of using my imagination to warm me up, I think I’ll plan a hot cocktail.
Here’s what you need:
We used Don Q rum which Derek & I first had in Puerto Rico. It was billed by the tour guide on our food and drink tour as the rum the locals on the island drink while the tourists drink Bacardi.
Start by muddling together some mint leaves, a lime wedge, granulated sugar, and a pinch of salt. That just means to crush them together. They make a muddling tool but the back of a wooden spoon works too, or like Tory is using in this picture a wooden spoon with a flat bottom.
To that add about 5 ice cubes, white rum, and coconut water.
Shake for 15 seconds and then strain into a serving pitcher.
To the pitcher add, coconut rum, lime juice, and coconut milk. Stir it all to combine.
Serve the cocktails over ice and garnish with pomegranate arils and mint leaves.
One of the best parts about this cocktail is that you could make it in advance and just give it a quick stir when you are ready to serve to your guests. Or better yet, let your guests help themselves from the pitcher.
Cheers!
- ½ c mint leaves, plus more for garnish
- 1 lime (1/2 cut into wedges, and half to juice)
- 2 T sugar
- ¼ t kosher salt
- 3 oz white rum
- ½ c coconut water
- 3 oz coconut rum
- 2 c unsweetened coconut milk
- Pomegranate arils
- In a cocktail shaker muddle the mint leaves, a lime wedge, sugar, and salt.
- Add white rum, coconut water and 5 ice cubes. Shake for 15 seconds.
- Strain into a serving pitcher.
- Stir in coconut rum, 1 T fresh lime juice, and coconut milk.
- Fill lowball glasses with ice, pour in cocktail mixture. Garnish with extra mint leaves and pomegranate.
seo for website
Christmas Coconut Coolers – Gravel