PUNCH A LA NOIX COCO
From pina coladas to rum and coconut water, the fruit of the coco palm seems a natural pairing with the elixir of the sugar cane. From French Polynesia, here is a different twist on the rum and coconut theme-one that can be made in a larger quantity than given and kept on the sideboard or the bar until ready to serve. It only gets better.
Provided by Annacia
Categories Beverages
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the coconut in a bowl.
- Add the rum and allow it to soak for 1 hour.
- Strain off the rum into another bowl.
- Place the rum-soaked coconut in a square of cheesecloth and squeeze it into the rum bowl.
- Discard the coconut.
- Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl.
- Stir to mix well.
- Serve over ice and garnish with slices of coconut (if desired).
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