Coconut Daiquiri

By Yann Taya, Bateaux Mouches, Boat cruise and restaurant Paris, France

GLASS

• Coupe

GARNISH

Coconut slice

METHOD

SHAKE all ingredients with ice and fine strain into chilled glass.

• 30ml Ron Santiago de Cuba Extra Añejo 11 Year Old
• 25 ml Lime juice (freshly squeezed)
• 20ml Coconut orgeat (homemade)

*Recipe for coconut fat-washed rum

• 700 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
• 250 ml Coconut oil

Heat the oil for 1 minute in the microwave. Vacuum with rum and let stand for half a day. Put in the freezer and then filter.

Coconut orgeat:
Coconut milk, liquid cream, cane sugar, and roasted grated coconut.