In collaboration with Native Nation and Candico – Sugars of the World, I’m bringing you three recipes made with their organic Coconut Blossom Sugar.
In order to utilize the Sugar in drinks most efficiently, I opted to create both a simple Coconut Blossom syrup (equal parts sugar and water) and a rich Coconut Blossom syrup (two parts sugar, one part water).
How? Easy!
- Heat up water in a pan and add the sugar.
- Slowly stir all until the granulates are fully dissolved.
- Bring it to a boil for 2-3 minutes while stirring gently
- Take off the heat, and let it rest until cooled
- Bottle in a non-reactive container
After heating up the sugar, its caramelized qualities rose up and it even got a slightly salty edge. The result was a rich and treacly syrup, perfect in combination with Bitter and Sour flavors.
These are the recipes I created:
CANDICO COLADA
– 30ml/1oz Coconut Blossom (Simple) Syrup
– 60ml/2oz Almond Milk
– 30ml/1oz Fresh Pineapple Juice
– 15ml/½oz Lime Juice
1. Shake all ingredients well with crushed ice
2. Pour into a Tiki Mug or opened Coconut
3. Garnish
COCO BLOSSOM TONIC
– 60ml/2oz Coconut Water
– 20ml/¾oz Coconut Blossom Syrup
– 60-90ml/2-3oz Tonic
1. Add a rim of coconut blossom sugar and coconut shreds to a highball glass
2. Fill with ice and add first 2 ingredients
3. Top with tonic and stir gently
4. Garnish
COCO & APPLE
– 90ml/3oz Cloudy Apple Juice
– 15ml/½oz Coconut Blossom (Rich) Syrup
– 20ml/¾oz Lime Juice
– 30-45ml/1-1,5oz Indian Tonic
1. Shake all but tonic
2. Strain over fresh ice
3. Top with tonic and stir gently
4. Garnish
Cheers!
Matthias
Served By Soberon 