Patrice Plante’s Tropical Punch
This mocktail by Patrice Plante, mixologist and founder of Monsieur Cocktail, is a lovely alcohol-free option, made with fig purée, chai spices and non-alcoholic red vermouth.
Instructions
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1
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
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2
Spread the coconut shavings out on the baking sheet. Bake for 6 minutes or until golden, stirring halfway through cooking. Remove from the oven.
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3
Meanwhile, in a pot, bring the rum to a boil. Remove from the heat.
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4
Add the toasted coconut to the pot of rum. Cover and let infuse for 1 hour.
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5
Strain the rum through a sieve lined with two layers of cheesecloth and set over a large measuring cup or bowl. Compost the coconut. Let the rum cool.
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6
Cover and refrigerate the rum until completely chilled, about 4 hours. The rum will keep for 1 month in an airtight container in the refrigerator.
This mocktail by Patrice Plante, mixologist and founder of Monsieur Cocktail, is a lovely alcohol-free option, made with fig purée, chai spices and non-alcoholic red vermouth.
