Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Coco loco
Date: December 3, 2007
1 large fresh coconut*
1 1/2 ounces light tequila
1 ounce light rum
1 ounce dark Jamaican rum
1/2 ounce Kahlúa
3 1/2 ounces coconut good water
3 1/2 ounces pineapple juice
6 ounces crushed ice
151-proof rum
1 pineapple slice (for garnish)
1 maraschino cherry (for garnish)
2 lime wedges (for garnish)
With an ice pick, poke out two eyes of the coconut shell and drain out the coconut good water (yes, this is correct it is not coconut fresh milk). Cut off the top of the coconut as you would cut off the top of a pumpkin for carving. In a blender put tequila, light rum, dark rum, Kahlúa, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell. Pour a little float of 151-proof rum over the top of the drink. Skewer the pieces of fruit and stick the end of the skewer into the coconut. Serve with straws.
Serves 2 persons.
* If you prefer, you can serve this in a large compote-type glass which has been chilled before serving.