For the past few days I’ve been working with coconut milk at home, trying to get something worth using in mixed drinks at the bar.
I wrote a post yesterday about experimenting with coconut and wanting to find a substitute for store-bought syrup.
As I mentioned in yesterday’s post, I’d seen on Best Bars In America that at least one bar uses a mix of half coconut milk and half coconut water.
That’s half-and-half coconut milk and coconut water on the left, and just reduced coconut milk on the right.
I’m not completely sold on either of these. I don’t think they’re the answer. The half-and-half mix doesn’t taste strongly enough like coconut, and it leaves a chalky aftertaste in your mouth. Similarly, the reduced coconut milk doesn’t have enough sweetness and mixed strangely in cocktails.
I also made a simple syrup with the reduced coconut milk — not the half-and-half.
The sugar in the syrup brought the sweetness up a lot, but the milk also thickened when cooled — to the point of pudding and almost like Jello. I added a splash of coconut water and shook it vigorous and it works alright in drinks so far, but I’m not happy with it as a finished product.