The Toasted Coconut Sour Recipe

Ingredients

• 1 ½ ounces of white rum
• ½ ounce of pomegranate juice
• ¾ ounce lemon juice
• ¾ ounce toasted coconut syrup (recipe follows)
• 1 egg white
• Pomegranate seeds for garnish (optional)

Directions

1. Add all ingredients to a cocktail shaker with ice, and shake to combine.
2. Strain into a clean shaker without ice, and then dry shake.
3. Strain mixture into coupe glass, and garnish with pomegranate seeds.

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Yield: 1
Updated: 2019-02-26

Toasted Coconut Syrup Ingredients

• ½ cup coconut flakes
• 1 cup sugar
• 1 cup water

Toasted Coconut Syrup Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Spread coconut flakes on a baking sheet evenly.
3. Bake for 4 to 6 minutes, stirring once or twice, until the flakes start to brown.
4. Remove from oven and let cool.
5. Once your coconut flakes are at room temperature, add them to a medium saucepan with 1 cup sugar and 1 cup water over medium heat.
6. Simmer until the sugar dissolves.
7. Strain out the coconut solids and cool syrup before use. Store, covered, in the refrigerator.