Ryan Goodspeed, Beverage Director at Michael’s Genuine Food & Drink in Miami, shares his recipe for The Coco-Basil Floradita — a twist on a Daiquiri.
Recipe: The Coco-Basil Floradita: Serves 2
• 4 oz Anejo Rum (Diplomatico Reserva)
• 1.5 oz Fresh Lime Juice
• 4 oz Homemade Sweet Coconut Milk (see recipe below)
• ½ oz Maraschino Liqueur (Luxardo)
• 3 large Sweet Basil Leaves
• 3 cups of lose ice
• 1 Basil top per cocktail
Start with the Homemade Sweet Coconut Milk
• 1 cup water
• 1 cup shredded coconut
• ½ cup sugar
In a small sauce pot heat 1¼ cups of water until boiling. Add one cup shredded coconut. Reduce heat to medium, stir continually to prevent coconut from burning. Add ½ cup sugar and continue stirring until dissolved. Remove from heat and let stand until room temperature. Add to blender and blend ingredients on high until fully combined. Strain ingredients through chinois/strainer/cheesecloth and into container and refrigerate to serve.
Mix the Drink:
Combine all ingredients with one (1) basil leaf in blender and blend until ice is sufficiently chopped. It is sometimes better to crush the ice a bit by hand if they are large ice cubes.
Pour into rocks or martini glass, garnish and serve.