Fall? Who needs it. Here at EDF, we're still enjoying the spoils of summer (and trying hard to ignore all of those pesky back to school alerts). That's why we've decided to ride out Labor Day weekend with this fantastically beachy cocktail, the coconut caiprioska.
Unlike many other coconut-based cocktails, this drink employs a toasted coconut-infused simple syrup. If this seems like too much work (it's really not that hard, I promise!) or you're short on time, try using a coconut flavored vodka (New Amsterdam makes a great one!) and muddle 1 tablespoon sugar with the lime in place of the simple syrup.
Makes 1 drink
1 lime (cut into 6 wedges)
2 tablespoons coconut simple syrup (recipe follows)
2 ounces vodka
Squeeze lime wedges into a glass. Add simple syrup and vodka and stir to combine. Top with ice to serve.
Coconut Simple Syrup
Makes 1 cup
1 cup coconut flakes
1 cup water
1 cup sugar
Heat a large skillet over medium. Add coconut flakes and cook, stirring frequently, until golden brown, about 8 minutes. Add water and sugar, stir to combine. Bring to a boil and remove from heat. Let cool completely before straining through a fine mesh strainer. Keep refrigerated in an airtight container for up to 3 weeks.
Note: For stronger flavor let the coconut sit in the syrup solution for up to a week in the refrigerator before straining.