Little Secrets

COCKTAIL

Jan 15

White Rum, Aged Rum, Toasted Coconut, and Amaro Averna

Bartender Sophia Kim of Longoven | Richmond, VA
Yield: 1 cocktail

INGREDIENTS:

Toasted Coconut Rum:
(Yield: 23 ounces)
½ cup unfiltered, organic coconut oil, melted
½ cup unsweetened coconut flakes, toasted
750 milliliters white rum

To Assemble and Serve:
½ ounce aged rum
½ ounce Amaro Averna
½ ounce Toasted Coconut Rum

METHOD:

For the Toasted Coconut Rum:
In a glass jar, combine all ingredients and seal. Shake several times throughout the day and let stand overnight at room temperature. Freeze until solid. Let thaw then strain through a cheesecloth. Bottle the liquid and refrigerate until needed.

To Assemble and Serve:
In a small glass, combine rum, amaro, and Toasted Coconut Rum. Serve undiluted at room temperature.

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