As summer recedes, the last of the tiki drinks and boat drinks are being confected. Dainty swimming trunks will turn into furry fleece jackets while mojitos will make way for hot toddies.
When I saw that The Pegu Blog had picked limes as its theme for Mixology Monday I could only think of one drink for my maiden MxMo post. I opted for simplicity. However, I risked redundancy of this drink amongst my fellow contributors. How contemptuous that would be... similar in the way two coworkers mistakenly show up to the office wearing the exact same ensemble.
But I digress.
The great Gina Chersevani (of PS7s) was my source for this particular recipe - which is delicious. I ventured the extra mile, heinously chopped open a young coconut and used it as the goblet.
Lime in the Coconut
- 1 1/2 oz of Bacardi Rum
- 1 oz of fresh squeezed lime juice
- 1 oz of coconut water
- 1/2 oz of ginger syrup- pinch of cinnamon
- 10 mint leaves
Pour rum, lime juice, coconut water, ginger syrup, cinnamon and 10 whole mint leaves into a glass with ice. Shake vigorously and strain into a glass (or a coconut) with crushed ice. Garnish with a lime wheel and a few sprigs of mint. For extra aromatics, give the mint a slap or two in your hand to release a little bit of the juices in the leaves.
Pour rum, lime juice, coconut water, ginger syrup, cinnamon and 10 whole mint leaves into a glass with ice. Shake vigorously and strain into a glass (or a coconut) with crushed ice. Garnish with a lime wheel and a few sprigs of mint. For extra aromatics, give the mint a slap or two in your hand to release a little bit of the juices in the leaves.
Refreshing and tropical, its a delightful concoction that invokes that quaint island lifestyle - even if the everyday reality of that life is hardly so picturesque.
And now, covering the famed "Lime in the Coconut" tune by Harry Nilsson, dear reader... Kermit the Frog.
