Coco Tini
- 1½ oz Don Q Coco rum
- ⅓ oz Martini & Rossi® Bianco
- ½ oz Fresh lemon juice
- ½ oz Toasted coconut syrup*
- 1 pinch Red-hot chili pepper powder
- *Toasted coconut syrup
- 1 cup Sugar
- 1 cup Water
- 1 cup Shredded coconut
- Shake all the ingredients vigorously. Double strain into cocktail glass. Garnish with a red-hot chili pepper.
*Toasted coconut syrup
- Toast coconut in a pan on low heat until golden brown, being careful not to burn it. Add toasted coconut to a saucepan with sugar and water, and bring to boil, stirring until sugar is dissolved. Remove from heat, cool, and fine strain into an airtight container. Store in the fridge for up to 2 months.
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