1/2 oz Lime Juice
1/2 oz Demerara Syrup
1/4 oz Coconut Cream
1/4 oz Angostura Bitters
1 pinch Salt
Shake with ice and strain into a coupe glass.
For Andrea, Sean Frederick at the Citizen made a drink that captured his experiences in Trinidad and recreated them in a glass. For ingredients, he used a Trinidadian rum, Scarlet Ibis, for the island, and Angostura Bitters for the competition that he was down there for. The coconut cream represented the coconut water that he used to keep hydrated, and the pinch of salt to symbolize all of the sweating everyone did during that week. Since he was down there during Trinidad's carnival season, I considered dubbing the unnamed drink after that except that Kevin Martin had previously named a pisco drink the Carnivale. Instead, I dubbed it after one of the traditional characters in the Trinidad carnival, the molasses devil or Jab Molassie.
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2 comments:
Basic question. What do you use for coconut cream? Do you homemake/whip some up right beforehand or buy ready-made?
Thanks,
Song
At home, I use Coco Lopez or a similar brand. The process of making coconut cream is rather labor and time intensive and I only know two bars in town who have made it before for any length of time (not sure if they still make it instead of buy it).
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