Coconut Rum Cocktail - Basil Beach

Last week I showed you a ridiculously tasty Coconut Rum recipe that you can easily manage at home - as long as you have some coconut and some Spiced Rum!! 

I also put together a little Summer-friendly recipe to try the rum with!!
Toasted Coconut Infused Rum:


1 tbsp Coconut Chips
1 cup Spiced or Jamaican Rum


Cut the meat out of a fresh coconut and chop into chips. 

On a baking sheet, place chips in the oven at lowest heat. 

Let toast for a couple hours or until the chips are a golden brown. 

Then while still warm, measure out a tbsp and place in a mason jar with 1 cup Rum. 

Shake, seal tight and let sit at room temperature for 3 days. 

Strain using a cheesecloth or coffee filter and enjoy!!

Drink Name: Basil Beach

1.5 oz Toasted Coconut Infused Dark Rum*
0.5 oz Jamaican Rum
1 oz Coconut Water
1 oz Coconut Cream
1 oz Pineapple Juice
2 dash of Angostura bitters
4 sprigs od Basil
Squeeze of lime juice

Check out these great sets of Glasses ideal for this Cocktail




Add coconut water and basil into a shaker and muddle. 

Add all other ingredients and give it a light shake with ice. 

Double strain into a coupe glass with crushed ice. 

Garnish: Basil.

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