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Recipe: Megan McGinn for Honey Road, Burlington, Vermont

Photo: Kristin Teig

May 26, 2021

A tropical blend of rhum, coconut, and apricot.

Two types of rum build a bold base for this creamy tropical cocktail.

Ingredients

1 oz. Rhum Barbancourt Reserve Speciale 8 Year
1 oz. spiced rum
1 oz. apricot liqueur (Honey Road uses Marie Brizard)
1 oz. fresh lemon juice
1 oz. coconut cream

Tools:shaker
Glass:tiki mug
Garnish:lime zest and grated nutmeg

Preparation

Add all ingredients to an ice filled shaker and shake until chilled. Pour into an ice-filled glass and garnish with freshly grated nutmeg and lime zest.

Coconut Cream: Combine one 13.5 oz. can coconut cream with 2 cups simple syrup (1:1).

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