Sometimes, in Seattle, we need to think of creative ways to bring sun into our lives. Especially during the winter months which bring more grey than we’d prefer.
I love making tropical inspired cocktails during this time. It’s a virtual transportation to a beach somewhere…cabana, sun on your face, something delicious in your hand. Cheers, friends.
Coco Punch
Serves 1
1 oz Diplomatico Blanco Rum (or a high quality white rum)
.5 oz Diplomatico Reserva (or a high quality dark, aged, or spiced rum)
1 oz lite coconut milk
.5 oz Orasella cherry syrup (from a jar of Orasella maraschino cherries)
.5 oz spiced maple syrup*
1/8 tsp vanilla extract
Garnish with two Orasella maraschino cherries and ground nutmeg
*Spiced Maple Syrup
1 c granulated sugar
1 c water
1/4 c maple syrup
1 t whole cloves
1 cinnamon stick
*Prepare the spiced maple syrup. Combine ingredients in a small sauce pan. Simmer over medium heat, stirring gently until sugar has dissolved. Let cool. Strain off spices and jar syrup.
Add rums, coconut milk, and spiced maple syrup into a cocktail shaker. Rolling dry shake (no ice) until thoroughly combined. Add cherry syrup, vanilla extract and ice to the shaker. Shake until thoroughly chilled. Double strain into a coupe. Garnish with two Orasella maraschino cherries and grated nutmeg.