Ingredients

  • 4 oz anejo rum (Diplomatico Reserva)
  • 1½ oz fresh lime juice
  • 4 oz homemade sweet coconut milk (see recipe below)
  • ½ oz maraschino liqueur (Luxardo)
  • 3 large sweet basil leaves
  • 3 cups of loose ice

For Garnish

  • 1 basil top per cocktail

Instructions

  1. Combine all ingredients with one (1) basil leaf in a blender. Blend until ice is sufficiently chopped. It is sometimes better to crush the ice a bit by hand if they are large ice cubes.
  2. Pour into rocks or martini glasses, garnish and serve.

Homemade Sweet Coconut Milk

Ingredients

  • 1¼ cup water
  • 1 cup shredded coconut
  • ½ cup sugar

Instructions

  1. In a small saucepot heat 1¼ cups of water until boiling.
  2. Add one cup shredded coconut. Reduce heat to medium, stir continually to prevent coconut from burning.
  3. Add ½ cup sugar and continue stirring until dissolved.
  4. Pour into blender and blend ingredients on high until fully combined.
  5. Strain ingredients through chinois/strainer/cheesecloth and into container and refrigerate to serve.