Coconut Milk Punch Cocktail Recipe
Jay's Clarified Coconut Milk Punch features a smoky, peaty Mezcal alongside a rich, delicious pineapple rum with traditional tropical flavours to match - coconut, lime and fresh pineapple.
Ingredients
- 650mL San Juan del Rio Mezcal
- 650mL Plantation Pineapple Rum
- 450mL Coconut Cream
- 450mL Fresh Lime Juice
- 450mL Fresh Pineapple Juice
- 350mL Dry Sherry
- 300mL Spice Syrup
PUNCH:
- 300mL Water
- 300g White Sugar
- 150g Cinnamon Bark
- 35g Cardamom
- 40g Earl Grey Tea
- 50g Tamarind Paste
SPICE SYRUP:
Instructions
- Infused black tea into Mezcal and rum for 1 hour. Strain and set aside.
- Mix all the ingredients together except the coconut cream
- Pour the coconut cream into a jug big enough to hold the entire punch
- Slowly pour the rest of the ingredients into the coconut cream (it will slowly curdle)
- Let it rest for 30 minutes
- Strain with a cheesecloth (and repeat) until liquid runs clear
PUNCH:
- Add sugar, water and spice into a sauce pan and bring it to the boil
- Simmer for 15 minutes
- Let it cool before straining
- Yields approx. 300mL
SPICE SYRUP:
Originally posted by Jay Khan (@jayrummy), co-founder of Mexican inspired craft cocktail bar COA.
