Surfer on Acid Cocktail Recipe from Tradition | Tasting Table
Prep Time:
Cook Time:
Servings:
1 drink
Ingredients
  • ½ cup coconut flakes
  • 1 cup granulated sugar
  • ½ cup water
  • Ice
  • 1 ounce white rum, such as Matusalem
  • ½ ounce Ron Zacapa 23 rum
  • ½ ounce Averna amaro
  • ½ ounce Small Hand Foods pineapple gomme
  • ¾ ounce fresh lemon juice
Directions
  1. Make the coconut marmalade: Preheat oven to 300°. On a baking sheet, spread coconut flakes. Roast until slightly browned and aromatic, about 5 to 10 minutes. In a small saucepan set over medium-high heat, combine sugar and water and bring to a boil, stirring occasionally to make sure sugar doesn't burn. Once sugar dissolves, remove from heat and let cool. Combine coconut flakes and syrup in a container and let sit, refrigerated, for at least one day.
  2. Make the drink: In a cocktail shaker filled with ice, combine white rum, Ron Zacapa 33, amaro, pineapple gomme, lemon juice and 1 teaspoon of the prepared coconut marmalade. Shake for 10 seconds. Double-strain into an Old-Fashioned glass filled with ice. Serve.