Isle of Manhattan Fizz
Published July 3, 2010
Tom Schierlitz for The New York Times
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ ounce lime juice
½ ounce pineapple juice
¾ ounce simple syrup (see note)
2 ounces coconut purée or coconut ice cream
4 drops orange-flower water
¾ ounce Oronoco rum or other dark rum
¾ ounce Hayman’s Old Tom gin or any gin you prefer
2 tablespoons club soda
Lime twist, ¾-inch wide, for serving
Nutritional analysis per serving (1 servings)
39 grams carbs; 25 milligrams cholesterol; 311 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 2 grams fiber; 66 milligrams sodium; 3 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a shaker, combine the lime juice, pineapple juice, simple syrup, coconut purée, orange-flower water, rum and gin. Use an immersion blender to purée the mixture and give it volume.
- Step 2
Add ice and the club soda to the shaker. Shake for 30 seconds, then strain into a tall, stemmed glass. Garnish with a wide twist of lime.
To make a simple syrup, combine equal parts sugar and water in a small saucepan. Bring to a boil and cook until the sugar is dissolved. Let cool. The coconut purée, which is made by Culinary Traditions, is available at Amazon.com.
Private Notes
Comments
What is coconut puree? Can I buy it or do I have to make it from fresh coconut?
I don’t often come across coconut purée but I usually have cream of coconut, or can make it easily (1 can full fat coconut milk, 375g sugar, pinch of salt and a teaspoon of coconut extract). I use 1.5 oz of cream of coconut in place of the coconut purée and simple syrup. I also up the the rum and gin to 1oz each and use a Spanish style white rum like Flor de Cana 4 extra seco.
I don’t often come across coconut purée but I usually have cream of coconut, or can make it easily (1 can full fat coconut milk, 375g sugar, pinch of salt and a teaspoon of coconut extract). I use 1.5 oz of cream of coconut in place of the coconut purée and simple syrup. I also up the the rum and gin to 1oz each and use a Spanish style white rum like Flor de Cana 4 extra seco.
What is coconut puree? Can I buy it or do I have to make it from fresh coconut?