moonkist twist

3/4 oz Lime Juice
1/2 oz Honey Syrup
1/2 oz Falernum (Velvet)
2 oz Coconut Water
1 1/2 oz Light Puerto Rican Rum (Treat Oak White Rum)
1 oz Barbados Rum (Plantation 5 Year)
2 dash Angostura Bitters

Whip shake, pour into a coconut Tiki mug, and fill with crushed ice. The image included a mint sprig garnish, so I followed suit.

Recently, Instagrammer El Nova posted the Moonkist Twist as his take on the Moonkist Coconut from the Mai Kai in Florida. After I made it myself, El Nova inquired how I enjoyed it and pointed me towards the reason why he modified things. The AtomicGrog blog posted about the Moonkist Coconut that they described as "a bolder and spicier option to the Piña Colada" and how the drink is better during the brief soft-shelled young coconut season when it can be crafted into a mug. Moreover, they continued on to provide a recipe that came across as rather sweet. El Nova converted the coconut milk and cream in that recipe into coconut water, and otherwise balanced the drink to be less decadent and sugary.
The Moonkist Twist welcomed the nose with mint over clove spice notes. Next, lime and coconut water on the sip fled into rum, honey, and clove flavors on the swallow. Without the coconut milk and cream, the drink allowed the honey and falernum duo to shine as they have in the Daiquiri-like Don Beach's Island of the Martinique and Eastern Standard's Chappaquiddick but lightened by the briny coconut water.