SO GOOD! The Triple COCONUT Sour

Triple Coconut Sour

Step 1: Make the Coconut Liqueur [00:00]

In a saucepan, combine 500 mils of pure coconut water, 400 g of sugar, and 0.5 g of lysine. Cook until it reaches 120°C.

Step 2: Maintain Temperature [00:18]

Once at 120°C, maintain the temperature for 10 minutes, stirring constantly. Add a tablespoon of hot coconut water if the temperature rises above 124°C.

Step 3: Cool Down and Measure Brix [00:31]

Let the mixture cool down and measure the Brix, aiming for around 80. Dilute with more coconut water to reach exactly 60 Brix.

Step 4: Sous Vide Preparation [00:40]

In a sous vide bag, add 500 mils of white rum, 100 mils of Plantation OFTD, 95 mils of coconut oil, and 75 g of toasted coconut chips. Seal the bag.

Step 5: Cook in Water Bath [00:51]

Cook the sealed bag in a water bath set at 75°C for 2 hours, shaking the bag once or twice during the process.

Step 6: Cool and Filter [01:00]

After 2 hours, plunge the bag into ice water to cool briefly, then place it in the freezer until the coconut oil solidifies. Filter through a fine-mesh strainer and then through a coffee filter.

Step 7: Mix Coconut Rum and Syrup [01:08]

Mix two parts by volume of coconut rum with one part of coconut syrup.

Step 8: Prepare the Cocktail [01:14]

In a shaker, add 2 and 1/2 oz of the triple coconut liqueur, 1 oz of lime juice, two dashes of Angostura bitters, one pinch of salt, and one egg white. Shake according to your preferred method.

Step 9: Serve [01:36]

Fine strain into your favorite glass and garnish with some toasted coconut chips. Cheers!