The juice from inside of a coconut. Very light, transparent, and with a coconut taste. I'm sure you can also find water flavored with coconut extract. Fresh coconut juice is best, asian grocers usually have the immature green coconut, this is what you should seek out for fresh coconut juice. Otherwise look for canned coconut juice/water.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
Add all ingredients to a drink mixer. FIll with 12 oz of crushed ice and 4 to 6 ‘agitator’ cubes. Flash blend and strain into a coconut shell. Alternatively you can shake over ice and strain.
A traditional Caribbean recipe. SC misprint this recipe in their book, excluding the lime juice.
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