Migratory Coconuts

Difficulty Easy

Technique Shaken

Created by Jess Yurko from the Queensyard in New York, Migratory Coconuts is definitely a baller of a rum Cocktail. With White Rum, Coconut Syrup, Lime Juice and garnished with Hibiscus Ice, this is one drink you want in your hand for a New York summer.

Ingredients

2 oz. 60ml White Rum
1 oz. 30ml Coconut Syrup
0.5 oz. 15ml Lime Juice
10 10 Mint Leaves
top top Soda Water

Display: oz. ml.

Glass

Collins

Instructions

In a shaking tin, combine Rum, coconut Syrup, lime juice and mint leaves, shake with ice to chill, strain into a glass through a fine strainer. Top with Topo Chico (or any good quality club soda or soda water)

Coconut Syrup
32 oz coconut water
24 oz white sugar
Combine ingredients in a pot, bring to a boil and whisk. Cool, then store.

Hibiscus Ice
1/2 oz Dried Hibiscus Flowers
32 oz Water
Bring water to a boil, steep dried hibiscus in water for 15 minutes. Strain the hibiscus flowers out of the tea, pour into ice molds, and freeze.