The Stuff You Need:
2 ounces gold Rum*
2/3 Cup unsweetened Coconut Milk (Not the cream in the can, use the Milk in the carton)**
2 Tablespoons Ginger Syrup
1/2 teaspoon dried Lime Zest – or – 1/8 fresh Lime Zest
How To Do This:
- Shake rum, coconut milk, syrup and zest with ice and pour into a highball glass.
Notes:
*My favorite is Rhum Barbancourt from Haiti. I suppose any gold rum will do. Light rum will not taste as bold.
**If your coconut milk is already sweetened, you can skip the ginger syrup and substitute 1/2 teaspoon fresh grated ginger and a little sugar or simple syrup.
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