Spiked Coconut Limeade

Background:

Spiked Coconut Limeade is a refreshing and tropical cocktail that is perfect for summertime sipping. This drink combines the flavors of coconut water, fresh lime juice, and rum for a delicious and boozy twist on a classic limeade. It's a great option for outdoor gatherings, pool parties, or simply lounging on the beach.

Ingredient:

FOR OLEO SACCHARUM:

2 large limes

2 large lemons

3 tbsp. granulated sugar

FOR COCKTAIL:

4 oz. silver tequila

4 oz. cream of coconut

1/4 c. fresh lime juice

3 1/2 to 4 cups ice

Freshly grated nutmeg, for serving

Lime round, for garnish

Steps:

1. Step 1Make oleo saccharum: Use a vegetable peeler to remove as much of the peel from your limes and lemons, avoiding the white pith below the skin. Combine all citrus peels and the sugar in a medium resealable container, seal tightly, and shake to coat the peels in sugar. Let sit at room temperature for at least 3 hours, and up to 8 hours, shaking the container occasionally. 
2. Step 2When ready to prepare drink, open container and add tequila. Reseal and shake vigorously, until most or all of the sugar has dissolved. Strain mixture through a fine mesh strainer into blender, pressing on citrus peels to release oils.
3. Step 3Add cream of coconut, fresh lime juice, and 3 ½ cups ice (in that order) to blender. Blend until smooth. If a thicker consistency is desired, add more ice and blend again until smooth. Divide into glasses, top with nutmeg, and garnish with lime round.

Conclusion:

Cocktails are best enjoyed right after making and do not work as a make-ahead drink because the soda will go flat. 

If you tried this classic cocktail, let us know how it came out in the comments below!

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