Do you like flavored spirits? Are you the sort of person who likes to make their own things from scratch (If you're reading this, you might be!)? Do you want coconut rum, but are pretty sure you won't want it for about ten days, give or take? Then this Instructable is for you! We'll walk you through the vaguely frustrating but rewarding process of making your own coconut rum.
The idea behind all flavored spirits is infusing. You take something tasty, make a sugar syrup flavored with it, let it steep in something alcoholic (but relatively tasteless) for a while, and when you're done you've got a flavored alcohol. We're doing coconut today, but this procedure can be applied to pretty much anything you'll want to make.
It's really quite simple, sort of fun, and impresses the heck out of people!
So let's gather our mise and get started!
Mise en Place for Coconut Rum:
1 ea Coconut
1 750 mL bottle of decent but not amazing white rum
1.5 cups water
12 oz. by weight white sugar
1 Vegetable peeler
1 Hammer (May or may not need)
1 Drill and drill bit (May or may not need)
1 Colander or large strainer to wash the peeled coconut meat
1 medium pot
1 Rubber spatula for stirring
1 food processor with shredder disc (or box grater)
2 1L glass jars or one 2L glass jar. Wide mouth will really help. Mason jars work great
(Hardware needed at the end for finishing)
1 Coffee Filter
1 Large mixing bowl to strain into (Might not need depending on how you decide to strain)
1 Nice container for your finished product, 750-1000 mL
1. Preheat oven to 375 degrees F
2. Combine sugar and water in the saucepan on the stove, but don't turn on yet
Step 1: Cracking the Coconut
The first thing you need to do is open up the coconut. Some coconuts out there (like mine) are 'easy open', meaning they have been scored around in a circle with a saw to help get them open.
1. Get your drill (CLEAN the bit!) and drill through two of the eyes and drain the coconut water into a container. I know what you're thinking: It's so SO tempting to save the water and put it into the rum. It doesn't work! It's not going to blend it and you'll wind up with a fatty layer on the top of your rum. It's possible you might be able to use it as part of the liquid in the sugar syrup and it'll mix that way, but I haven't tried that yet.
2. Put the coconut in the oven for about 15 minutes. This will dry the shell out and make it easier to pull away from the skin and the meat.
3. Remove from oven and let sit for a minute or two (it'll be HOT) and remove the hard outer shell with whatever tools you require: mostly a whack or two with a hammer and pry with the screwdriver.