Coco No Coco

Ezra Star, Drink | Boston, MA

Coco No Coco Cocktail Recipe

Embodying the true Easy Tiki spirit, this four-ingredient recipe was first cobbled together to pass muster when a commonly called-for tiki ingredient was not readily on hand. “This is a fun one we use quite often when we run out of coconut cream,” says Ezra Star, general manager of Boston’s pioneering menu-less cocktail bar, Drink, which hosts a monthly tiki night. Standard heavy cream pairs with orgeat, pineapple juice, and aged Demerara rum for a full-bodied yet wholly refreshing mixture.

Reprinted with permission from Easy Tiki: A Modern Revival with 60 Recipes, by Chloe Frechette, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2020 by Lizzie Munro.


Serving: 1

  • 1 1/2 ounce aged Demerara rum, preferably El Dorado 12 year
  • 1 1/2 ounce aged Demerara rum, preferably El Dorado 12 year
  • 3/4 ounce heavy cream
  • 3/4 ounce heavy cream
  • 3/4 ounce pineapple juice
  • 3/4 ounce pineapple juice
  • 3/4 ounce orgeat (see Editor’s Note)
  • 3/4 ounce orgeat (see Editor’s Note)

Garnish: freshly grated nutmeg, grated cinnamon, tonka bean (optional)

  1. Combine all the ingredients in a cocktail shaker.
  2. Add ice and shake briefly to integrate, about 5 seconds. Strain into a tiki mug or an extra-tall collins glass filled with crushed ice.
  3. Garnish with nutmeg, cinnamon, and a tonka bean, if desired.
Editor's Note

300 grams raw almonds (about 3 1⁄2 cups/ 1⁄2 pound)
Water, as needed

Put the almonds in a bowl and add water to cover. Set aside to soak overnight. Drain the water, then weigh the almonds. Transfer them to a blender and slowly add an equal weight of fresh water while the blender is running on slow, for about 1 minute. Increase to high speed, until the mixture is opaque. Strain through a nut milk bag or a fine- mesh strainer lined with cheesecloth. Weigh the strained milk. Transfer to a medium saucepan and add an equal weight of sugar. Heat over medium, stirring, until the sugar has dissolved. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.

Tagged: easy tiki, Tiki