Punch A La Noix Coco

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From pina coladas to rum and coconut water, the fruit of the coco palm seems a natural pairing with the elixir of the sugar cane. From french polynesia, here is a different twist on the rum and coconut theme—one that can be made in a larger quantity than given and kept on the sideboard or the bar until ready to serve. It only gets better.

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Steps

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Put the coconut in a bowl.

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Add the rum and allow it to soak for 1 hour.

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Strain off the rum into another bowl.

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Place the rum-soaked coconut in a square of cheesecloth and squeeze it into the rum bowl.

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Discard the coconut.

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Add the sugar , vanilla bean , lemon zest , and nutmeg to the bowl.

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Stir to mix well.

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Serve over ice and garnish with slices of coconut.

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Ingredients

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coconut, white rum, sugar, vanilla beans, lemon zest, nutmeg