Have fun World Coconut Day, September 2nd, with the wealthy and tropical flavors of two seasonal cocktails crafted utilizing Coco Lopez.
The long-lasting coconut cream transforms an atypical drink to the unique. Increase a glass to the coconut and transport your style buds to sun-soaked, tiki bar shores.
Coconut Mojito
Components:
- 1 1/2 ouncesSammy’s Seaside Bar Platinum Rum
- 6-8 recent mint leaves
- 1 ½ teaspoons brown sugar
- 1/2 ouncesfresh lime juice
- 2 ouncescoconut water
- 1 1/2 ouncesof Coco Lopez Cream of Coconut
- 1 ouncessoda water
Preparation: Dip the rim of a rocks glass in some coconut cream then roll the moistened rim in some coconut flakes. Within the ready glass, add the mint leaves, brown sugar and lime juice. Utilizing a muddler, gently (but firmly) muddle the substances. Then fill with ice and add the rum, coconut water and coconut cream. Stir nicely and high with soda water. Garnish with a recent mint sprig.
ZULU
Courtesy of Beverage Director- Bryson Downham Toups Meatery, New Orleans, LA
Components:
- 1 1/2 oz. Chili tequila
- 3/4 oz. Averna
- 1/2 oz. amaretto
- 1 ouncesCoco Lopez coconut milk
- 1/2 oz. Demerara
- 3 sprint saline
- 1/2 oz. Coco Porter
Preparation: Mace for garnish (floor nutmeg shell). Shake and pressure into coupe. Sprinkle with floor nutmeg shell.
