Kokonut — Komodo Dragon Recipe
Kraken spiced rum, galliano vanilla, chilli syrup, coconut pulp, pineapple juice
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Ingredients
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Cocktail
Chilli syrup (make-ahead)
Method
Chilli syrup (make-ahead)
- 1
Combine and simmer
In a small saucepan combine 1 cup granulated sugar and 1 cup water. Add the sliced fresh red chilli and optional 1/4 tsp red pepper flakes. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.
- 2
Infuse and cool
Lower the heat and simmer very gently for 5 minutes to extract heat and flavor from the chilli. Remove from heat and let the syrup steep with the chilli slices for at least 30 minutes (longer for more heat). Taste after 30 minutes and remove chilli slices when desired heat is reached.
- 3
Strain and store
Strain the syrup through a fine mesh sieve into a clean jar or bottle to remove solids. Cool to room temperature, then refrigerate. Syrup will keep 2–3 weeks refrigerated.
Cocktail
- 4
Prepare glass and garnish
Toast coconut flakes if not already toasted: place 1 tablespoon flakes in a dry skillet over medium heat, stirring until golden, about 1–2 minutes. Chill a coupe or rocks glass with ice and discard the chilling ice just before serving, or use fresh ice in a rocks glass as preferred.
- 5
Process coconut pulp (if using fresh)
If your coconut pulp is fibrous, blitz 1 oz fresh coconut pulp in a small blender or muddle with 1 tablespoon of the pineapple juice until smooth and slightly emulsified. This helps integrate the pulp into the cocktail for a silky texture.
- 6
Shake
In a cocktail shaker add 2 oz Kraken spiced rum, 0.5 oz Galliano, 0.5 oz chilli syrup, 1 oz coconut pulp (prepared), 3 oz pineapple juice, 0.5 oz fresh lime juice and 2 dashes Angostura bitters. Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the coconut pulp.
- 7
Double strain and serve
Double strain the shaken cocktail into the chilled coupe or rocks glass (if pulp remains, use a fine mesh strainer). Add fresh ice if serving on the rocks.
- 8
Garnish and finish
Float a thin slice of red chilli or a small slit chilli on top of the drink and sprinkle the toasted coconut flakes either on the rim or gently over the surface. Serve immediately.