Bring a taste of vacation home with this tropical hard seltzer. —INGRAIN, Winter/Spring 2020
RECIPE / Ken Hunnemeder
Be sure to use unrefined (also called virgin) coconut oil; the refined stuff has a neutral flavor. You’ll be very disappointed if you try it. I prefer a white rum like Plantation 3 Stars with this combo.
FAT-WASHED HARD SELTZERS I’m on the “hate it” side of the very divisive argument involving the merits of coconut-flavored La Croix. To me, the drink doesn’t taste like real coconut, which is a common problem with seltzer, hard or otherwise. Using real coconut for this infusion is key. This drink implements the technique of fat washing, which is actually easy and not nearly as crazy as it sounds. All you have to do is take your fat (coconut oil in this recipe; butter also works with rum) and warm it until the fat liquifies, then add your spirit. Once the two have hung out for a while and infused, freeze the mixture until the fat and the spirit are easy to separate. Remove the fat, and the remaining spirit will retain the flavor of whichever flavoring you used.
Makes 1 cocktail
2 ounces coconut-infused rum (recipe follows)
To serve: Pineapple leaves, edible flowers (optional)
Tools: Whip cream maker (optional)
2 ounces coconut-infused rum + 6 ounces ice-cold water together in a cocktail glass.
Carbonate with a whipped-cream maker, to taste. Garnish as desired (pineapple leaves, edible flowers).
8 ounces virgin coconut oil
8 ounces white rum
8 ounces virgin coconut oil in the microwave or on the stovetop until just melted. Transfer
to a large glass jar, add 8 ounces white rum, and secure the lid. Give the jar a shake and set aside for 24 hours at room temperature.
Coconut-infused rum until very cold, 1 to 2 hours (fat should be solidified), and pour the infused spirit into a clean container (discard solidified fat). Makes 8 ounces (enough for 4 cocktails)