THE ARMADA

"The Armada" hits the highlights of various tiki flavors. The minty nature of to Cocalero ties together the rum, pineapple juice and coconut tincture. And why not top it off with an entertaining garnish.


For the drink:

1 1/2 oz rum (Plantation Fiji Rum)

3/4 oz Cocalero

1 oz pineapple juice

1/2 oz simple syrup

1 dash coconut tincture


Garnish:

Lemon half

Orange peel


Glassware:

Fizz


Make the coconut tincture. Toast 20 grams of unsweetened coconut at 300 degrees Fahrenheit for about 10 minutes. Add the coconut and 30 grams of neutral grain spirit of at least 180 proof to a ziploc bag. Cook sous vide for 30 minutes. Place in the freezer for 10 minutes. Pour through a fine mesh strainer. If you don't have a sous vide, add the toasted coconut to the neutral grain spirit and allow to steep for 48 hours. Pour through a fine mesh strainer and reserve.


Make your pirate ship garnish with half a lemon, orange peel, and tooth picks. Combine all the cocktail ingredients and add ice. Shake for 10 seconds. Add and ice cube to your fizz glass and pour through a Hawthorne and fine mesh strainer. Add the garnish.


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