PASSION COCONUT FIZZLE
Ingredients
Serves 1
PINEAPPLE COCONUT FOAM:
6¾ oz (200 ml) full-fat coconut milk
10 oz (300 ml) pineapple juice, strained
½ oz (15 ml) lemon juice, strained
¼ cup (60 ml) granulated sugar
PASSION FIZZLE:
1 oz (30 ml) Bacardí Maestro white rum
1 oz (30 ml) passion fruit purée
½ oz (15 ml) simple syrup
ice cubes
½ cup (125 ml) crushed ice
2 oz (60 ml) plain soda water
Instructions
- To make PINEAPPLE COCONUT FOAM: Combine coconut milk, pineapple and lemon juice and sugar in a bowl. Stir until sugar is completely dissolved. Transfer to a 2 cup (500 ml) whipping cream dispenser and charge with one No. 2 charge. Chill dispenser until very cold, about 15 –30 minutes. Shake well and dispense when needed. When ready to serve, combine rum, purée, syrup and ice cubes in a cocktail shaker. Shake vigorously, strain and pour over crushed ice in a Collins glass. Top with soda and a piping of Pineapple Coconut Foam. Serve immediately.