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a rum cocktail in a chilled coupe glass, with an orange peel garnish

Toasted Coconut Anniversary Daiquiri

A take on the classic Daiquiri, this version features the earthy flavor of toasted coconut and botanical-forward dry Curaçao.
5 from 1 vote
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Course: Drinks

Equipment

Ingredients

Cocktail Ingredients

  • 2 ounces Lightly Aged Rum
  • 3/4 ounce Fresh Lime Juice
  • 1/2 ounce Toasted Coconut Syrup
  • 1/4 ounce Dry Curaçao
  • 1 Orange Peel and/or Coconut Flakes for garnish

Toasted Coconut Syrup Ingredients

  • 1 cup Coconut Flakes
  • 1 cup Water
  • 1 cup Granulated Sugar

Instructions

Cocktail Directions

  • Measure all ingredients and pour into your cocktail shaker.
  • Shake for 15 seconds.
  • Double strain into a chilled coupe glass.

Coconut Syrup Directions

  • Toast the coconut in a dry pan over medium heat until golden and fragrant (watch closely– It crisps up quickly). Set a pinch aside for the garnish.
  • In a saucepan, combine sugar and water, heating until dissolved.
  • Add toasted coconut, stir, and remove from heat.
  • Let steep for about 20–30 minutes, and fine strain out the coconut solids.
  • Allow the syrup to cool completely before using.
  • Store the remainder in an airtight container (like a Mason jar) for up to 2 weeks in the fridge. Tip: You’ll see separation from being kept cold, so just give the jar a good shake before using the syrup.