The Rum Diary Recipe
Flor de Caña, El Durado 12, Vanilla, Coconut
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with The Rum Diary
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base spirits
Liqueur & flavoring
Modifiers & finish
Method
Prepare and chill glass
Chill glass
Place a rocks glass or coupe in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to chill.
Mixing the cocktail
Combine ingredients
In a cocktail shaker, add Flor de Caña 4-year rum (1 oz), El Dorado 12-year rum (1 oz), vanilla syrup (0.5 oz), coconut cream (0.75 oz), and fresh lime juice (0.75 oz).
Add bitters and ice
Add 2 dashes of Angostura bitters to the shaker, then fill the shaker with ice cubes (about 6 cubes).
Shake thoroughly
Shake vigorously for 12–15 seconds until the shaker is very cold and the outside is frosted. The coconut cream should emulsify with the spirits and lime for a silky texture.
Serve and garnish
Strain
Double-strain the shaken cocktail into the prepared glass over the crushed ice using a Hawthorne strainer and a fine mesh strainer to remove any small solids.
Finish & garnish
Grate a light dusting of fresh nutmeg over the top or sprinkle toasted coconut flakes. Optionally add a short straw and serve immediately.