Every day a different drink. Not just how to make them, but a detailed review of how they actually taste, photos of the drinks, and stories along the way. Starting from the beginning, The Bartender's Black Book will be our guide, taking us
(and our livers) on a journey from which we may never recover. Cheers!
January 12, 2011
#12: Acapulco Gold
1 oz Amber Rum
1 oz Cream of Coconut
1 oz Pineapple Juice
1 oz Grapefruit Juice
Shake in a mixing glass filled with ice.
I've never used or seen Cream of Coconut before. It is coconut cream that has been sweetened for use in desserts and drinks (like Piña Coladas). The coconut cream comes from simmering shredded coconut with water or milk, then straining it through cheesecloth to get out the liquid. This is then refrigerated, and the coconut cream is the thick non-liquid part that separates and rises to the top. It has a thick, paste-like consistency.
I like coconut, but Cream of Coconut made this sort of a gross drink. It was super thick, and the mixture of coconut with the pineapple and grapefruit juices was not good. Maybe one or the other of the juices would work, but not both. Personally the grapefruit juice was too strong a flavor for this, mixing with the coconut to make a bitter flavor. The Tequila and Rum were nice, making this taste very tropical.
I would only order this if the poolside bar was out of everything else, or I had missed the fruit portion of the free buffet earlier in the morning.
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