you put da lime in da coconut
Last weekend, in honor of the Lost finale (which did not disappoint), we made coconut cocktails (which also did not disappoint).
Young coconuts work really well for this because the bottom is flat and you can set your coconut down in between sips, instead of frantically trying to slurp it down so your drink doesn’t roll away. The hardest part turned out to be actually getting into the coconut. You have you create a hole in the top without splitting the whole shebang open, which is something I’ve never attempted and a job that I ceded to the man. After a few false attempts (don’t do this)
we finally googled it and learned that the best way to get into a coconut is to whack it with the base part of a cleaver blade, like so:
It takes a lot of brute force, and once you gain entry on one side, you turn the coconut 90 degrees and do it again until you have a square hole on top. Witness the force:
Once you’re actually in, the rest is pretty easy. You just pour out some of the coconut water and pour in as much rum as you like and a dash of bitters. The coconut water tames the flavor of the rum a lot without making it sweet. We reserved some of the coconut we poured out to make room for the rum in a cup so that we could refill our shells later for seconds.
I also made what was supposed to be sugarcane shrimp but we couldn’t find sugarcane so I just used skewers.
Other fun highlights from the weekend were:
A birthday brunch for Erik at Luna Park. Everything on the menu looked delicious, and you can’t beat their brunch specials: $9 bottomless mimosas, and two for 1 bloodies!
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