Monday, March 18, 2013

How to make Coconut Rum via Tipsy Bartender

Pretty much here are the things you need:

White Rum
Simple Syrup

You take your coconut and use vegetable peel to get the shell off. After that, you get the grater and get the coconut shavings....You put it in the bottom of your jar up to 1/4 of the way. Get your simple syrup and pour the same amount on top. Then fill the rest out Rum. After you let your mix sit in the fridge for 10 days, you can actually pour it out through a double strainer to get the excess coconut meat out. This will ensure a smooth taste to your own infusion. For more infusion ideas, check out my Tropical Storm!

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