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Comfortably Numb Cocktail

Serves: 1
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Coconut Rum
1 (750-ml) bottle Bluebird Distilling Sugarcane Rum
4 cups unsweetened coconut flakes

Ice cubes
1 ounce Coconut Rum (above)
1 ounce fresh pineapple juice
3/4 ounce demerera syrup
1/2 ounce Bluebird Distilling Dark Rum
1/2 ounce fresh orange juice
Freshly grated nutmeg, for garnish


To make the coconut rum: In a large pitcher, combine the rum and coconut flakes. Cover and let sit at room temperature until flavorful, 24 to 48 hours. Strain and discard the coconut. Return to the rum bottle to store.

To make the cocktail: In a cocktail shaker filled with ice cubes, combine the coconut rum, pineapple juice, demerera syrup, dark rum and orange juice. Shake until chilled, about 30 seconds and then strain into a rocks glass filled with ice. Garnish with nutmeg and serve immediately.

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