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