Rum and Cake
Rum, Coconut Cake-Washed Sherry, Lime, Coconut Demerara
Bartender Isabel Tulloch of The HiHi Room | Brooklyn
Adapted by StarChefs | january 2023
INGREDIENTS:
Coconut Cake-Washed Sherry:
Yield: 1.2 liters
350 grams coconut cake (we use scraps from Gage &Tollner)
750 milliliters amontillado sherry
500 milliliters fino sherry
Coconut Demerara:
Yield: 2 liters
1200 grams demerara sugar
400 grams coconut purée
To Assemble and Serve:
Yield: 1 cocktail
¼ ounce lime juice
1 ounce Mount Gay XO Triple Cask Rum
Coconut-lime dust
Edible flowers
METHOD:
For the Coconut Cake-Washed Sherry:
Blend all ingredients in a Vitamix blender. Strain through a nut milk bag into a nonreactive container. Label and reserve.
For the Coconut Demerara:
In a pan over medium heat, combine sugar, coconut, and 800 grams water. Stir until sugar is dissolved. Bring to a boil. Cool mixture over an ice bath. Pass through a chinois into a nonreactive container and reserve.
To Assemble and Serve:
In a Collins glass, combine lime juice, rum, ½ ounce Coconut Demerara, and 1¼ ounce Coconut Cake-Washed Sherry. Add pebble ice and swizzle. Garnish with coconut lime dust and edible flowers.
