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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