This snappy little number straddles the line between a Lime Daiquiri and a Piña Colada. We start by speed infusing white rum with lime zest, producing a liquor that is bright and citrusy without being overwhelmingly acidic. Next, the infused rum is fat-washed with coconut oil, which adds a pronounced by not heavy richness that is the perfect complement to the sweet rum and tangy lime. You will need two squares of cheesecloth. Watch how it's made on Instagram.

Coconut-Lime Daiquiri Colada


Starting with a full bottle? Pour off 4 ounces (120 milliliters).

21 ounces (630 milliliters) white rum
Zest strips from 2 limes
¼ cup (60 milliliters) coconut oil, melted
2 ounces (60 milliliters) water
2 ounces (60 milliliters) agave or simple syrup
Crushed ice, to serve

In a blender, combine the rum and lime zest. Pulse until finely chopped, but not pureed. Let sit for 3 minutes.

Strain the rum through a cheesecloth-lined mesh strainer into a liquid measuring cup with at least a 4-cup (1-quart or 1-liter) capacity. Discard the zest.

Stir the melted coconut fat into the rum. Let sit at room temperature for 5 minutes, stirring often.

Place in the freezer for 30 minutes. Strain again through a cheesecloth-lined mesh strainer into a 750-milliliter bottle; discard the solids. Add the water and syrup. Cap the bottle securely, then shake well to mix. Store in the freezer. To serve, pour into a coupe filled halfway with crushed ice.

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