Cuban Coconut

Punchy and zingy to begin with cooling off in the mouth as the rich mouthfeel of coconut kicks in.

By The Tiki Bar & Kitsch Inn with Bacardi Carta Blanca

  • Ingredients

    25ml Bacardi Carta Blanca

    25ml Coconut Rum

    100ml Passionfruit Juice

    25ml Passionfruit and Peach Syrup*

     *To make 1ltr use 4 deseeded passionfruit, 2 peaches sliced, 15ml peach bitters,  zest of half a lemon. Slowly simmer to a jelly. Infuse in a simple syrup solution of 1:1 water to sugar and let rest.

  • Instructions

    Shake all ingredients and strain onto crushed ice. 

    Garnish with fresh mint and 1/4 passionfruit.

Categories: Glasgow Rum