Snow Capped Cocktail

Adapted by
March 2014


Coconut Milk
(Yield: 3 cups)
1 coconut
1 cup hot water
Dark Chocolate Chile Syrup
(Yield: 2½ cups)
8 ounces 100 percent chocolate, broken into small pieces
2 ounces cane sugar
5 Thai chiles
Coconut Cream
heavy cream
To Assemble and Serve
(Yield: 1 cocktail)
1½ ounces Governor's coconut rum
1 Thai chile, seeded and chopped chopped without the seed
Roasted coconut
Crushed almond
Slice raw coconut


For the Coconut Milk:
Crack coconut in half and discard the outer shell. Remove the soft flesh (brown included). In a blender combine 2 cups flesh with hot water; purée. Strain coconut mixture through a fine sieve and refrigerate.

For the Dark Chocolate Chile Syrup:
In a double boiler, above barely simmering water, melt chocolate. In a blender, combine 10 ounces Coconut Milk, sugar, and chiles; purée. Pour coconut mixture into the melted chocolate and gently, continuously stir for 5 minutes. Transfer chocolate mixture to a sterilized bottle and refrigerate. 

For the Coconut Cream:
In a cocktail shaker, combine equal parks Coconut Milk and heavy cream. Dry shake until thickened. 

To Assemble and Serve:
In a cocktail shaker with ice, combine coconut rum, 1½ ounces Dark Chocolate Chile Syrup, and chile. Shake well and strain into a flute layered with coconut cream. Garnish with roasted coconut, crushed almonds, and raw coconut