Friday, January 13, 2012

Rum Coco

The holidays are over, so I guess it's about time for another recipe. This one is very simple, but very refreshing and delicious. Perfect for a hot day at the beach, or if you don't live where I do, pretending it's a hot day at the beach.
If you really want to caveman it up, I'd recommend climbing a tree and cracking open a fresh young coconut yourself. For most of you, this isn't really an option. You can still grab a whole coconut from the grocery store and break out your machete, but the easiest option is to find some coconut water in a can. There are plenty of options, but usually use Amy and Brian's since it's easy to find (near me) and is just coconut water with no added sugar. One note about this: I've found that canned coconut water is still sweeter than the stuff you get straight from a coconut, so you might want to use less.
Use a tasty white rum (I like Koloa) or a light-bodied gold rum so you don't overpower the coconut water.

  • 2 ounces white or light gold rum
  • 2 to 4 ounces coconut water
  • Squeeze of lime juice, if desired

I like a little lime juice in mine, but it's not necessary. Watching Night of the Iguana while you drink it is purely optional.