Recipe: Coco Punch and other recipes for cruzan blackstrap rum - Tiki Drinks and Food

K KuKuAhu Member Kahiki, Ohio Joined: Dec 23, 2002 Posts: 567	K KuKuAhu Posted posted on Fri, Apr 14, 2006 11:28 AM On 2006-04-14 11:07, Tikiwahine wrote: I'm not sure how I feel about this one. Drunkenmunky thought it was a little tart, and I tend to make things on the sweet side, so I think this calls for another round with maybe half the lime and a mint garnish. No! Too tart? I cannot believe that. One half lime with coconut syrup, pineapple juice, and Black Strap cannot possibly be too tart. It may just need more water if you are resting it to mellow a bit. So if any of the ingredients you are using are refrigerated, leaving them at room temp might be what you need (ie: small cans of pineapple juice as opposed to a large carton). Or shake it longer with more ice. But other than being too concentrated, it sounds workable as is to me. Ahu

On 2006-04-14 11:07, Tikiwahine wrote:
I'm not sure how I feel about this one. Drunkenmunky thought it was a little tart, and I tend to make things on the sweet side, so I think this calls for another round with maybe half the lime and a mint garnish.

No!

Too tart? I cannot believe that. One half lime with coconut syrup, pineapple juice, and Black Strap cannot possibly be too tart. It may just need more water if you are resting it to mellow a bit. So if any of the ingredients you are using are refrigerated, leaving them at room temp might be what you need (ie: small cans of pineapple juice as opposed to a large carton). Or shake it longer with more ice.

But other than being too concentrated, it sounds workable as is to me.

Ahu

Post #226735 by KuKuAhu on Fri, Apr 14, 2006 11:28 AM