Katrina Meynink gives the festive favourite a toasty, tasty upgrade. Pa-rum, pum-pum, pum. Toast the coconut in a dry frying pan over low heat, stirring constantly, until golden (about 3 minutes).
Shake rum, lime juice and syrup with ice and pour into a coupe or martini glass. Top with champagne and garnish with mint. 3 oz. Fever-Tree Sparkling Pink Grapefruit Add the grapefruit soda to ...
Stir in the desiccated coconut and double cream. Leave to cool, stirring occasionally to prevent a skin forming. Stir in the rum. Pour the cool mixture through a fine sieve before churning in an ...