After doing two new carrot cocktails for Easter this year, my Carrot Cake Cocktail Part Deux and the Drunk Bunny Carrot and Dill Cocktail, I still had some carrots for juice and a new, cool glass Cane Swizzle Stick from The Swizzle Stick Shop so I just had to do it:

(Makes 2 cocktails)

4 Oz Gubba Silver Rum
2 Oz Spiced Rum
2 Oz Fresh Coconut Water
6 Oz Fresh Carrot Juice
1 Oz Fresh Lemon Juice
1 Tsp Coconut Cream
1 Cup Ice

Garnish: Baby carrots, Lemon Wedge, Cocktail Umbrella, Cane Glass Swizzle Stick, Straw

Tools: Rotary Cutter with NEW small bit (for cutting out the coconut shell), Blender

Glass: Young Coconut Shell or Coconut Shaped Glass

Clean your rotary tool bits with alcohol and dry off. Drill 2 small holes in your coconut at the starting points of where you want your opening to be. Drain the coconut juice out of the coconut. Cut out your coconut opening.
Strain the coconut water through cheesecloth to remove any bits from the drilling, then chill the coconut water.
Rinse the coconut out with clean water and set aside to dry.
Add all the ingredients to your blender and blend until smooth.
Pour into your coconut shell,  garnish and serve.

Yes, you can go out and buy a cute coconut looking tiki glass and buy coconut water. However canned coconut water does not have the great nutty, fresh flavor that you get out of a true, young coconut.

Just truth man, Mahalo and Happy Easter!

Updated 4-2019

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