Coconut rum is great for all things beach related. This is sure to spruce up a Piña Colada or a Hurricane. It pairs well with Thai and Caribbean food.
25 oz. white rum
1 coconut
1. Drill a hole in the coconut, and drain and discard the liquid.
2. Break up coconut into pieces and peel off shell.
3. Place coconut pieces in a food processor and shred.
4. Place shredded coconut in bottom of infusion jar.
5. Add rum and seal the jar.
6. Let infuse for 2 weeks out of direct sunlight, tasting and gently shaking regularly.
7. Strain the rum into a clean bottle and cap.