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Cocorumba Recipe

Written on Saturday, July 23, 2016 | 9:03:00 AM



MAKES : 1 LARGE OR 2 SMALL DRINKS

Ingredients : 
1)  CLOVES 6–7

2)  CHOPPED FRESH ROOT GINGER 2 tablespoons

3)  CINNAMON STICKS 2–3

4)  FRESH MINT 10 leaves, with stems, plus 1–2 sprigs to garnish

5)  FINELY GRATED ORANGE ZEST from 1 orange

6)  RUM, PREFERABLY APPLETON ESTATE 2–3 tablespoons

7)  SOFT BROWN SUGAR ½ tablespoon

8)  ELDERFLOWER CORDIAL 3 tablespoons

9)  COCONUT WATER WITH BITS 250ml (9fl oz)

10)  ICE CUBES 5–6

11)  CRUSHED ICE

12)  FINELY GRATED LEMON ZEST from 1 lemon

13)  ROSE SYRUP 1 teaspoon (rosehip syrup may be used instead, but the flavour will be different)

Preparation Method :
- Put the cloves, ginger, cinnamon sticks, mint stems and three-quarters of the orange zest into a pan over a low heat and toast lightly. Add the rum, immediately turn off the heat and stir for about 20 seconds.

- Put the sugar into a cocktail shaker or screwtop jar and add the mint leaves, elderflower cordial and coconut water. Add the ice cubes and shake lightly, then swirl for 10–15 seconds, as you don’t want to break up the ingredients too much.

- Take a 350ml (12fl oz) glass or 2 small glasses and half-fill with crushed ice. Pour in the spiced rum mixture and stir with a spoon, then add your shaker ingredients, including the ice cubes. Top up the glass with crushed ice.

- Garnish with the lemon zest and the remaining orange zest plus the mint sprig or sprigs. Drizzle the rose syrup over the top and serve straight away.

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