Far & Away (clarified recipe)
Ingredients
- 1 15- oz. can Coco Lopez
- 1 tbsp. Garam masala spice
- 1 ½ cups Ten to One dark rum
- ¾ cup Cointreau
- 1 cup Fresh lemon juice
- ½ cup Honey syrup equal parts honey and hot water
- Spiced Maldon salt for garnish*
Instructions
- In a large container with an airtight lid, pour coconut cream into container and mix with 1 tablespoon of garam masala spice.
- In a separate container, mix all other ingredients together.
- Pour ingredient mixture over the coconut cream – not the other way around!
- Do not mix after pouring ingredients into cream, and let sit covered for 3 hours at room temperature or overnight.
- Pour entire mixture with cream through a mesh sieve with a coffee filter or cheesecloth: Patience is key as this takes several hours.
- Pour contents through the sieve one or two more times to clarify even more.
- Pour drink over large cube and garnish with spiced Maldon.
Notes
*For Spiced Maldon
1 cup Maldon salt
Zest of one orange
1 tsp. Garam masala
Mix all ingredients together and store in an airtight container at room temperature. Natasha Stanton is the assistant beverage manager at Mohonk Mountain House in New Paltz, NY, created this recipe.
1 cup Maldon salt
Zest of one orange
1 tsp. Garam masala
Mix all ingredients together and store in an airtight container at room temperature. Natasha Stanton is the assistant beverage manager at Mohonk Mountain House in New Paltz, NY, created this recipe.