It doesn’t matter if your summer has been and gone, is still to take off, or might not happen at all: this Coco Cabana recipe will keep you firmly in the swing of things.
In case you didn’t realise: it’s summer. If, like us, you are still trapped in the office with your holiday already behind you or miles ahead of you, or never going to happen actually, join us in pretending that you are lazing on Copacabana beach with this pretty, pink and yet boo-boo-boozy drink, taken from Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille, £10).
This is a cocktail that demands to be accessorised a la the above photo – with palm tree stirrers (but we would also add parrots and umbrellas because we CAN). Sip its cocunutty, rummy, strawberry goodness, and let the holiday feeling wash over you.
Ingredients to serve four:
50ml coconut cream
50ml lemon juice
50ml simple sugar syrup*
90ml pineapple juice
180ml coconut water
75ml strawberry purée**
1 lemon, sliced
1 orange, sliced
Pour all the ingredients except the orange and lemon slices into a large jug and stir well. Fill with ice and stir again. Top with lemon and orange slices.
* Gomme Syrup & Simple Syrup
Gomme syrup is a sweetener that’s often used in bars and restaurants to make alcoholic cocktails, as it gives drinks a silky texture. At home, it can easily be substituted with a simple sugar syrup made from equal quantities of sugar and water heated over a medium heat until the sugar has dissolved.
** Strawberry Purée
To make your own strawberry purée, whizz a punnet of hulled and roughly chopped strawberries in a small blender. You can freeze it in an ice cube tray and use it when needed to make cocktails and smoothies.
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