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MIXING THROUGH GROG LOG 13 – Coconaut

Time to revisit the Coconaut which is a very nice Tiki drink. I wrote about it long ago and now its the 13th drink from Grog Log i stumble over. It contains only three ingredients – rum, lime and coconut cream (not cream of coconut which is a different thing)

I like the coconut in all forms and yet i only use it occasionally, and i have tried without any success to figure out why since i really like it. Maybe some day i`ll find out.

So its rum, lime and coconut – a classic combination and such a simple drink really and very easy to play with – so let the fun begin!

COCONAUT

coconaut2

8 oz Lopez Coconut Cream

2 oz fresh lime juice

7 oz dark Jamaican rum (I broke down the recipe and used 1 oz Smith & Cross and 1 oz Pusser´s overproof)

Put everything into a blender and fill up with ice cubes and blend until slushy. This serves 2-4.

In Grog Log there´s also a flaming version called Coconaut Re-Entry using a flaming lime shell. You remove the pulp from the half lime shell and partly fill with overproof rum and ignite it. I´m gonna do that but with my own twist of this drink. I`m not gonna leave this drink now just when the fun has begun!

FLAMING DEMERARA COCONAUT

flaming-demerara-coconaut

2 oz Coconut cream

0.5 oz fresh lime

1 oz demerara rum

1 oz Lemon Hart 151

1/4 oz Kahlua Coffee Cream or other coffee liqueur

Proceed as with the Coconaut and set alight with some overproof rum in a lime shell.

Tasty, tasty, tasty! the Kahlua coffee cream added yummyness that goes very well with demerara rum.

Finally, the 2nd twist, let´s add some smoke now and see how that will taste. With smoke i mean mezcal and  i`m gonna use my favorite, the crema – made for women and a few strong men! (that´s what it says on the label) such a true thing!

And i love crema de mezcal, it´s so smooth, lightly smokey, creamy and mixes wonderfully.

SMOKY COCONAUT

smoky-coconaut

A silly name i know.-) but that´s so appropriate in the Tiki world..

2 oz Coconut cream

1 oz Smith & Cross Jamaican rum

1 oz Del Maguey crema de mezcal

0.5 oz fresh lime

1/4 Kahlua Coffee cream (again, but yes – i insist)

0.5 oz sugarcane syrup (Petit Canne)

Oh wow! if the other two were tasty but actually quite similar, this was a entirely different beast. The mezcal added depth, smoke, complexity and well…a bit of mysticism actually even if it sounds ridiculous.

I guess mezcal has that kinda thing to it and crema de mezcal is so smooth and mixing that with a thing like Kahlua coffee cream and good rum, well you sure are in for a tasty treat.

The downside is that Kahlua coffee cream is probably not available anymore unless they have made it a regular, since it was a limited edition that was launched around x-mas 2009. I used it since i need to make more use of the bottle i have. But any good coffee liqueur could be used here.

Well, rum, coconut, lime, coffee, mezcal – this was really yummy and how can you possibly go wrong with these ingredients?

Sugarcane bar

 

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13 comments to MIXING THROUGH GROG LOG 13 – Coconaut

  • I could use a Flaming Demerara Coconaut right about now… And that Smokey Coconaut looks like it sure packs a punch!

  • Sunny&Rummy

    LOVE the Coconaut! And the funny thing is, the first time I tried it I did not really care for it. I thought the large amount of lime juice totally clashed with the coconut cream, as opposed to how nicely coconut cream and pineapple juice play together.

    Slowly, though, the memory of the funky contrast of the flavors in the Coconaut started to haunt me and I started to crave it. Now if i am in teh mood for a creamy coconut drink I am just as likely to make a Coconaut as I am a Painkiller of a Coruba Colada.

    And I will most definitely be trying both of your variations in the near future — they both sound really tasty.

  • Brad, we`re always ready for a cocktail aren´t we?

    S&R, its funny, i have never craved this drink but all of a sudden it hit me – maybe its the spring mood?

  • Kahlua Cream did re-appear in November/December 2010. I think they bring it out seasonally instead of regularly or as a one-off.

  • gyr8or

    Tiare, are you talking about Kahlua Liqueur? We have that here in Virginia, but I am not familiar with the coffee cream product, is is non-alcoholic?

    Gyr8or

  • gyr8or

    Sorry, nevermind, I just followed your link!

  • gyr8or – the product i`m talking about is a Kahlua product that was launched in x-mas season 2009 and apparently re-appeared again this last x-mas 2010. Its as alcoholic as the regular Kahlua.

    To sub it, you can use regular Kahlua and mix in a little coffee liqueur, like Tia Maria.

    @Frederic – thanks for the heads up!

  • I agree with Sunny!
    The first time i had the Coconaut i thought there was a small conflict of interest between the lime and coconut cream. But.. after a few sips… it´s great. Seems like the choice of rum(s) is quite important here…
    The Smoky sound very delicious!
    Btw, I really hope you are not burning Lemon Heart 151, while i´m dry of it here :)
    Cheers,

  • Tony – Lol…i would NOT burn LH151! i used Coruba overproof. I can`t find lemon concentrate otherwise i woulda use that!

  • Bill

    Just made the smoky version. All I can say is WOW.

  • I`m glad you liked it Bill! and so did i;-)

  • Jeje

    Do you know how much ice to use in the coconaut? I’ve never made the coconaut because I’m not sure how much ice to use. Even if checking Beachbum Berry’s books he doesn’t specify the exact amount. Blenders come in different sizes.

  • Well, i don`t have any specific measure but about a cup would do i think…1 cup is 2.5 dl. That and maybe a little extra would do!

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