This complex, full-flavored riff on a classic Daiquiri plays up the unique profile of Ten To One white rum. “If someone has never worked with Jamaican rum before, I would tell them to be ready for a bunch of flavor!” says Demi Natoli. “I chose grapefruit and lime to enhance the tropical notes, while cardamom bitters and coconut syrup pair well with flavors of lemongrass, jasmine and coriander.” Natoli stresses the use of fresh-as-possible juice for the best results, noting that even hour-old grapefruit doesn’t compare to an à la minute squeeze.
Pink Palace
Demi Natoli | Nashville, Tennessee
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Ingredients
Yield: 1
- 1 1/2 ounces Ten To One Caribbean White Rum
- 1 ounce fresh grapefruit juice
- 1/2 ounce fresh lime juice
- 1/2 ounce coconut simple syrup (see Editor’s Note)
- 2 dashes cardamom bitters
Garnish: lime wheel
Directions
- Combine all ingredients in a mixing tin, and shake with ice.
- Strain into a chilled coupe.
- Garnish with a lime wheel.
Editor's Note
Coconut Simple Syrup
INGREDIENTS
200 grams unsweetened coconut chips, roughly chopped
750 grams water
up to 750 grams granulated sugar (equal to the strained coconut-infused water)
natural coconut extract, 1/4 ounce per liter of strained liquid
.5 ounces rum
DIRECTIONS
1. Add coconut chips to a pot with 750 grams water. Bring to a boil, then cool. Cover and let rest overnight.
2. Strain through a cheesecloth, chamois or fine-mesh strainer, then measure the strained liquid. Add equal parts sugar to the strained liquid.
3. Put the pot over medium heat to bring it up to a boil, then immediately reduce and simmer for 20 minutes to fully dissolve the sugar.
4. Let the mixture cool, and add the coconut extract and rum (which will help fortify and preserve the syrup). Store, refrigerated, in a resealable container for up to one week.