Coke De Blanc Recipe
clarified mount gay rum & coke punch, telmont champagne
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Ingredients
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Clarified Rum & Coke (Batch)
Punch Finishing & Sparkle
Method
Clarified Rum & Coke (Batch)
- 1
Prepare gelatin
Sprinkle the gelatin powder over 30 ml hot water in a small bowl. Let stand 2–3 minutes until fully bloomed, then stir gently until completely dissolved. If using gelatin sheets, soften in cold water, squeeze, and dissolve in 30 ml hot water.
- 2
- 3
Combine rum and cola
In a large container (at least 2 L), pour 500 ml Mount Gay rum and 1000 ml Coca‑Cola. Stir gently to combine, taking care to preserve some carbonation but ensure a uniform mixture.
- 4
Incorporate gelatin and lime syrup
Add the dissolved gelatin to the rum & cola mixture, then add the sweetened lime syrup. Stir thoroughly for 30–60 seconds so gelatin disperses evenly throughout the liquid.
- 5
Cool and set the gel
Cover the container and chill in a refrigerator until the gelatin begins to set — about 2–4 hours depending on volume and fridge temperature. You want a soft gel (like a very soft jelly), not fully firm.
- 6
Break the gel and allow syneresis
Remove the container. Using a whisk or spatula, break the gel into small pieces to encourage syneresis (liquid weeping out). Place back in the refrigerator for 30–60 minutes. The goal is to let the clear liquid separate from the cloudy solids.
- 7
Clarify by straining
Set up a fine mesh strainer lined with several layers of cheesecloth or a coffee filter over a clean bowl or pitcher. Pour the gelled mixture through the strainer slowly; do not press the solids. Allow gravity to pull the clarified liquid through. This may take 20–45 minutes. For extra clarity, repeat filtration through a fresh coffee filter.
- 8
Chill clarified liquid
Once filtered, chill the clarified rum & coke liquid thoroughly until very cold (at least 1 hour). Keep refrigerated until assembly.
Punch Finishing & Sparkle
- 9
Assemble punch
In a large chilled punch bowl or pitcher combine the chilled clarified rum & coke (about 1.5 L produced) and 750 ml Telmont Brut. Taste and adjust. If you prefer a slightly drier or brighter punch, add 1–2 dashes of Angostura bitters and stir gently to combine. Do not stir vigorously to avoid losing all effervescence from the Champagne.
- 10
- 11
Batch yield and storage
Serves about 10–12 (75–90 ml clarified mixer + 60–75 ml Champagne per serving). If not serving immediately, keep the clarified rum & coke refrigerated up to 48 hours; add Champagne only when ready to serve to maintain effervescence. Discard any leftover mixed drink after 24 hours.
