Coconut Rum Punch

Toasted coconut syrup gives a rum highball its coconut component without cream or coconut liqueur. A small lime measure adds acidity, and soda lengthens the mixture into a sparkling drink over ice.

Lightly cloudy pale ivory Coconut Rum Punch in a highball with ice, bubbles and a few dried coconut chips.

Active preparation: 2 minutes

Ingredients

  • 22.5 ml Liber & Co. Toasted Coconut Syrup
  • 45 ml White rum
  • 7.5 ml Fresh lime juice
  • 120 ml Chilled soda water
  • 1 pinch Food-grade dried coconut chips

Instructions

  1. Fill a highball glass with ice.
  2. Add Toasted Coconut Syrup, white rum and lime juice.
  3. Pour in Chilled soda water slowly, then stir once gently.
  4. Finish with a few food-grade dried coconut chips and serve promptly.