There was a liquor "Malibu" coconut only in the 80'syears of the last century. But this does not mean that the mankind before that did not know the taste of alcoholic drinks with the aroma of a tropical nut. For example, a rum drink was produced on the island of Curaçao with the addition of coconut extract and fruit spirits. But the famous white bottle with a liqueur fortress 21% was born exactly on the Caribbean island of Barbados in the alcoholic empire of Pernod Ricard (Pernod Ricard).
What is the secret of this wonderfulmatte-white drink with sweet notes of nut pulp? Can I repeat the factory technology at home? To get a coconut liqueur, the manufacturer synthetically rid the real Barbados rum of its inherent harsh odor, add treacle and saturate it with the extract from the pulp of a tropical nut. After that, the drink is insisted in oak barrels one to two years. Can I reproduce all the industrial technology in my kitchen? Most likely not, but something remotely similar to get with great diligence still possible.
Here's a description of how to cook a coconutliqueur yourself. A packet (250 g) of coconut chips is poured into a glass jar with 600 ml of white rum (the same amount of vodka will do). The bank is tightly clogged, so that alcohol is not weathered, and the week is insisted in a dark room. Through gauze we squeeze the shavings and use it to make desserts, and drain the filtered liquid into a high saucepan, add a can of condensed milk and 400 ml of coconut milk. We beat the mixture with a mixer for 2 minutes at high speeds. We pour on bottles and insist for another week. After that, the drink is considered ready for use.
How should I serve and drink coconut liquor?Because it is quite sweet, offer it to guests after a meal. It is good accompanied by fruits, desserts, especially with cheesecakes or ice cream. Some people like to drink it in pure form with coffee. Served "Malibu", like most similar drinks, in a liqueur glass. But the greatest glory of this drink is still in the famous cocktail "Pina Colada."
Prefix "Pina" in the name of the alcoholic neckindicates the need to use pineapple juice. We also need some light rum. How to create this elite cocktail? Coconut Liquor Malibu (40 ml), rum (60 ml) and half a glass of pineapple juice is placed in a shaker, crushed ice is added therein and shaken gently.
Naturally, coconut liquor is a componentnot only "Pina Kolada." With him do and other cocktails. For example, El Ultimo. For this, a long drink should be mixed with 10 ml of "Malibu", 40 ml of cognac and 130 ml of apple juice. Serve it in a tall glass with ice cubes. But the recipe for a complex holiday drink, which will appeal to all girls - creamy "Pina Kolada." In the shaker, mix 30 ml of liquor from the coconut Malibu, 15 ml of Amaretto, 50 ml of pineapple juice and 15 ml of milk. We pour into a glass, top with whipped cream and sprinkle with grated black chocolate and crushed into powder almonds.
