Rum and Cake

Rum, Coconut Cake-Washed Sherry, Lime, Coconut Demerara

Bartender Isabel Tulloch of The HiHi Room | Brooklyn

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Adapted by StarChefs | january 2023

INGREDIENTS:

Coconut Cake-Washed Sherry:
Yield: 1.2 liters
350 grams coconut cake (we use scraps from Gage &Tollner)
750 milliliters amontillado sherry
500 milliliters fino sherry

Coconut Demerara:
Yield: 2 liters
1200 grams demerara sugar 
400 grams coconut purée

To Assemble and Serve:
Yield: 1 cocktail
¼ ounce lime juice
1 ounce Mount Gay XO Triple Cask Rum
Coconut-lime dust
Edible flowers

METHOD:

For the Coconut Cake-Washed Sherry:
Blend all ingredients in a Vitamix blender. Strain through a nut milk bag into a nonreactive container. Label and reserve.

For the Coconut Demerara:
In a pan over medium heat, combine sugar, coconut, and 800 grams water. Stir until sugar is dissolved. Bring to a boil. Cool mixture over an ice bath. Pass through a chinois into a nonreactive container and reserve.

To Assemble and Serve:
In a Collins glass, combine lime juice, rum, ½ ounce Coconut Demerara, and 1¼ ounce Coconut Cake-Washed Sherry. Add pebble ice and swizzle. Garnish with coconut lime dust and edible flowers.

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