It’s Friday, you guys! And I don’t know about you, but on Friday evenings there’s nothing I’d rather do than sip on a fancy cocktail and have a dance party in the kitchen to celebrate the end of a long week. This month (can you believe it’s March already?), I’m starting a new feature on my blog. Each Friday, I’ll share a cocktail recipe from my friends around the internets who are bloggers, authors, chefs and foodies. I can’t wait to see what everyone comes up with! This week we are kicking things off with Pete and Kelli Bronski of No Gluten, No Problem and their tropical Lime and Coconut Cocktail.
The Bronskis are also the authors of Artisanal Gluten-Free Cooking and Artisanal Gluten-Free Cupcakes, and Pete tells me that they will have a new cookbook coming out in 2014 (yay!). I can’t wait to try their fabulous blended, tropical lime and coconut cocktail that they first sampled on a vacation in St. Croix…
MEET THE TROPICAL LIME & COCONUT COCKTAIL
“We discovered the source inspiration for this tasty beverage while visiting Cane Bay. While lounging on the beach, a server from the nearby restaurant Eat @ Cane Bay came by with small samples of a cocktail du jour. They were hoping to entice beachgoers to come in to the open-air joint for cocktails, and perhaps some lunch.
Boy did it work for us. We were caught, hook, line, and sinker. This drink wasn’t good. It was great. Coconut. Fresh lime. Local rum. What’s not to love? Upon returning to New York, we set about developing our own version and today’s recipe is the delicious result.”
Pete recommends enjoying this refreshing tropical lime and coconut cocktail with their pineapple guava BBQ sauce over boneless country-style pork ribs (a recipe also inspired by their holiday). I’m thinking that we all need a vacation like this to promote more creativity in the kitchen!
WISH YOU WERE ON VACATION? TRY THESE VACATION INSPIRED RECIPES:
If you make this cocktail or any of my other recipes, be sure to tag me on Instagram, and use my hashtags #agirldefloured #deflouredrecipes!
- 4 shots Cruzan vanilla rum
- 4 shots cream of coconut (sweetened coconut cream, such as Coco Lopez)
- 1 shot agave nectar
- ½ cup fresh lime juice (about 2 to 3 limes)
- ¼ fresh lime
- 1 tbsp finely shredded, unsweetened, dehydrated coconut (such as Let's Do...Organic)
- 2 large cups ice (500g by weight)
- Lime wedges, for garnish
- Add all ingredients to a blender and blend until smooth. Garnish glasses with wedges of lime.