Smooth and creamy, this has a nice balance thanks to the inclusion of the Beer Madness 2012 winner, Maui Coconut Porter.
Sugar cane syrup is widely available at liquor stores; or you can make a double-strength simple syrup at home; see the NOTE below.
- 1 ounce Chairman's Reserve rum
- 1 ounce coconut milk
- 1 ounce sugar cane syrup (may substitute double-strength simple syrup; see NOTE)
- Crushed ice
- 3 to 4 ounces maui coconut porter
- Pinch ground cinnamon, for garnish (optional)
Combine the rum, coconut milk and sugar cane syrup in a cocktail shaker. Add the ice and shake until frothy, then pour into a Collins glass filled with crushed ice.
Top with Maui Coconut Porter (to taste); a small head will form. Garnish with pinch of cinnamon, if desired. Serve with a straw.
NOTE: Combine 1 cup of sugar and 1/2 cup of water in a small saucepan over medium-high heat, stirring until the sugar has dissolved. Once it comes to a boil, cook for a few minutes, then remove from the heat. Cool, cover and refrigerate until chilled. The double-strength syrup will keep indefinitely.
From Washington mixologist Gina Chersevani.
Tested by Bonnie S. Benwick.
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