The Story Behind The Toasted Coconut Sour

Pairing pomegranate with tropical coconut is incredibly satisfying — and the perfect antidote the winter blues. I infuse simple syrup with toasted coconut in this drink, and it offsets tart pomegranate beautifully. In fact, I like the syrup so much that I usually make extra, and use it in other drinks, like a classic Daiquiri, for a sunny dose of sweetness.

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.

Toasted Coconut Syrup Directions

  • 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.
Wintry pomegranate and tropical coconut come together in this white rum sour. Learn how to make the cocktail and its toasted coconut syrup with this recipe!