Did people save coconut shells in the ’50s? Or was this our idea of a joke? It is an awfully good drink, and if you get your coconut milk from an actual coconut, your only remaining dilemma would be how to turn the shell into a cup. (A hacksaw was not listed as a necessary tool for the execution of this recipe.) It also tastes fine in a glass. Though it’s not specified, the regular 80-proof Demerara rum is a better choice than the 151-proof bottling.
In a cocktail shaker half filled with cracked ice combine 1/4 [cup] coconut milk, 1 jigger Demerara rum, 1/2 teaspoon sugar, and 1 tablespoon lime juice. Shake the mixture well, pour it into half a coconut shell, and serve it with straws.
1950s Recipes + Menus
Coconut Punch
March 1957
- Keywords
- gourmet's favorite cocktails: 1941-2009,
- rum,
- spring,
- spirits,
- beverages
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