A Nice Cup of COCO
by Sheila Swerling-Puritt
Summer's almost gone. The evenings are downright cool, and you find yourself sidling up to your glowing backyard barbecue to get warm. Your garden's bounty is in and you've brought out recipes for hardier fare using your tomatoes, cucumbers and peas tossed with prosciutto. It's also time to bring out recipes for the mixed drinks to partner that fuller fare.
Rum is a perfect participant in those drinks, working wonderfully in aperitifs and able to partner dishes throughout the meal. Unlike whiskies, which are made from grain, rum is distilled from fermented sugar cane. The resulting spirit comes in styles ranging from light through dense dark drams rich with molasses flavours.
Flavoured spirits are hot and here to stay. Bacardi's COCO (Coconut rum) is an absolutely delicious example. With no harsh or artificial flavours, Bacardi's COCO makes for a great marriage with fruit juice. I even like it by itself over ice with a good squirt of fresh lime.
The COCO DECO
- 1 oz. Bacardi COCO rum
- 3 oz pineapple juice (chilled)
- 1 oz. cranberry juice (chilled)
- ½ oz. float of Bacardi 8 (8 yr. old rum)*
- Mint sprig for garnish
- Place first three ingredients into a cocktail shaker filled with ice.
- Shake until frothy and strain into a rocks glass filled with ice.
- Top with ½ oz. float of Bacardi 8 and garnish with sprig of mint.
*If the Bacardi 8 year old is not available, use an additional ½ oz. of the COCO for the float.
Another good combination with the coconut rum is Cointreau. The subtle orange flavour of this liqueur doesn't overpower the flavour of the rum but in fact marries very well, giving you a cocktail that is refreshing and oh so simple to prepare.
- 1½ oz. Bacardi COCO
- ½ oz. Cointreau
- Slice of fresh lime
- Shake well with ice. Strain into a well chilled glass over ice.
- Garnish with a fresh slice of lime.
For more information, you can contact Sheila at firstname.lastname@example.org.