Frosted Coconut Blitz

Photo: Autumn Enoch

Hello, wayward spirits! Yes, the holidays are over, but it's still winter (and winter weather) in most parts of the Northern Hemisphere (not in San Diego, however!) —​ so a winter cocktail is still well within reason for the season. 

We've had this recipe for quite a while, in fact it's technically a re-publish (ironically this one should be called the "better" frosted coconut blitz), but it required some new ingredients and tweaking to get to what we think is now a much better tasting version of our original. It's one of those drinks that have a lot of odd-sounding ingredients together, but with the perfect proportions, *chef's kiss*. So ratio and brands were key to perfect, otherwise it ends up tasting like... well, keywords we probably don't want to show up associated with our blog, haha.

You needn't worry about that if you follow these directions precisely. :) It's a great dessert drink, perfect for enjoying around a bonfire under layers and layers of blankets in the chilly winter air.

Frosted Coconut Blitz

• 1 oz lime juice
• .5 oz homemade cinnamon syrup
• .75 oz dry curaçao
• .75 Real Coconut Cream
• 1 oz coconut rum (SelvaRey Coconut Rum or RumHaven Coconut Water Rum)
• 1.5 oz blended aged rum (Mount Gay XO)
• 3 dashes angostura bitters
• Garnish: grated nutmeg
• Optional garnish: frozen cranberries rolled in lime juice and sugar-coated (to give a frozen icy effect) or a lime wheel 

Shake with ice and strain over fresh ice into a rocks glass.

​Our cinnamon syrup recipe: (Adapted from Smuggler's Cove)
The only difference in our recipe from the original linked here, is we add 2-3 tsp of ground cassia cinnamon once the sugar is completely dissolved (whisk quickly to distribute).