orange + coconut cocktail

When the weather starts getting cold in the fall, my cocktail cravings turn from summer favorites like The Basilito and Pimm’s Cup, to classics like an Old Fashioned or a Martini. For some reason, as I hunker down, all I really want is the alcohol, with not much else.

But come February, my body starts to crave something brighter and – slightly – lighter. It’s citrus time, and working blood oranges, mandarines and lemons into anything and everything seems right to me.

That said, the thought of a Screwdriver or Greyhound just seems insipid, especially while the weather outside is still frightful. What I want is citrus, but citrus with a bit of body.

The other night I found myself with  some particularly gorgeous Tarocchi oranges on hand. I’ve talked about them before, and they come from the fruit vendor in my neighborhood, Titta. And right here I’ll say it loud and clear: I don’t buy my oranges from the local farmer’s market. Lazio, I’m afraid, is just not where I want my oranges to come from. Artichokes, cabbages and broccoli, yes. But citrus? Not so much.

The oranges that Titta sells on Via dei Serpenti come straight from Sicily, citrus central. She sells many different varieties, with prices ranging from 1.50 euros all the way up to 3.50 a kilo. Titta has a euphemism for the expensive ones: special. When she says “Questi sono molto special” I know it’s gonna cost me.

But when it comes to the oranges, the word ‘special’ is actually descriptive. They are special. Big, juicy, with just the right balance between sweet and sour. At the beginning of the season they are pure orange, slowly turning red as the weeks go on, finally morphing in into the deep ruby tarocchi that I love.

As I mentioned, I had a few kilos of these beauties on hand, so went into cocktail mode. I wanted something with a bit of body, and no ice (it is winter, remember). I decided I needed something creamy and rich, so went to the fridge all ready to grab an egg (and make something like this). And that’s when I saw it: the container of left over coconut milk from the weekend’s Thai curry.

The rest was easy. Orange plus coconut milk leads to one type of liquor: rum. And to keep in the Island theme, just a dash of grenadine to sweeten things up (I was using unsweetened coconut milk).

A few shakes later and I had a bright and cheery – and delicious – citrus cocktail to brighten any February evening.





Orange Coconut Cocktail

2.5 oz Rum
1 oz unsweetened coconut milk (the kind you use for cooking)
1/2 oz grenadine syrup
3 oz freshly squeezed orange juice
1 tablespoon Meyer lemon juice

Choose a pretty glass. You want this drink to make you happy.

Pour rum, coconut milk, grenadine, and juices into a shaker. Add ice, and shake vigorously for about 15 seconds.

Strain into your pretty glass.

Enjoy.