3 days ago
- Entertainment
- The Guardian
Cocktail of the week: JM Hirsch's tropical coconut pie – recipe
This one is for summer, and for any time you're in the mood for something a little trashy. Lean into it. You're going to take white rum and coconut rum, and infuse them with lime zest. Then you're going to add coconut water. Are you feeling tropical yet? Throw in some orange bitters, because why not? Then pop that sucker in the freezer (you'll need a 750ml resealable bottle) and grab a lounge chair by the pool. That's the vibe.
Serves 5-7
315ml white rum
315ml coconut rum
Zest of 1 lime, pared off in wide strips
1 pinch sea salt
120ml coconut water
Lime rounds, to serve
Put the two rums, lime zest and salt in a blender, then pulse until the zest is finely chopped but not pureed. Leave to sit for three minutes, then strain through a muslin-lined fine sieve into a clean 750ml bottle. Add the coconut water, cap the bottle securely, then shake well to mix. Store in the freezer.
To serve, pour into cocktail glasses and garnish with lime rounds.
This is an edited extract from Freezer Cocktails: 75 Cocktails That Are Ready When You Are, by JM Hirsch, published this week by Hamlyn at £14.99. To order a copy for £13.49, go to
