Naked Colada

• 总时间: 3 minutes

配料

Save this clarified version by @storyaboutcocktailsof

Recipe for 2 Cocktails:

3 ½ (100ml) Coconut-Infused Rum

2oz (60ml) Coconut Water

1oz (30ml) Orgeat Syrup

1oz (30ml) Acid-Adjusted Pineapple Juice

½ tbsp (7.5ml) Demerara Syrup

2oz (60ml) Coconut Milk* (or Whole Milk)

Toast 15g of shredded coconut in the oven at 150°C until it gets some color (around 5 min). Add 200g of rum and let it infuse for 48 hours. Shake from time to time.

步骤

Add 1.4g citric and 0.7g malic to the pineapple juice and stir. Add all other ingredients except the milk.

In a separate jar, add the milk, then pour the cocktail over it. Allow it to curdle and let it rest over night in fridge. Strain the mixture through a cheesecloth or coffee filter.

The clarification occurs primarily due to the milk, not just the filter, so wait a few minutes for the milk to stabilize (the first drops won’t be clear).

Pour the mixture over the solids again and wait for further clarification.

If you are using Coconut milk, you will probably have to redo it to have a perfectly clear result.

Store in the fridge.

Serve on clear ice

I got my best result using a rehydrated coconut milk. For this I’ve been using 25g of milk coconut powder (organic) with 4oz of warm water.