Winter and the December holidays hold many cozy memories of traditions dishes and flavors. These can
all look different depending on where you live. From cookies, to cranberry, to eggnog, to baking
spices, to tropical fruit in warmer locations like Hawaii, Australia and Martinique. Coconut might not be what immediately comes to mind in the US as a holiday or winter flavor, but holds a place in the hearts of many this time of year. In the Caribbean and other warm weather tropical locations, coconut is the perfect local ingredient for the foundation for dishes, desserts and cocktails especially at the holidays. Take for example Coquito from Puerto Rico, it is a nostalgic holiday and winter flavor for people living there and those who’s heritage lies there. Coquito is essentially Martinique’s version of Punch Coco! Thus, I wanted to mix-up a coconut laced cocktail that still held-up paired with heavier meals and dishes common in North America during the holidays. Clement Mahina Coconut liqueur is the perfect way to add a punch of coconut flavor. And the agricole rum base adds a green note to the creamy coconut in this Let It Snow cocktail.
This post is sponsored by Rhum Clement. Thank you for supporting the brands that support me
and keep the cocktails flowing.
Rhum Clement Mahina Coco is perfect for adding fresh coconut flavor to summery tropical libations and to comforting, warm winter cocktails like a Hot Buttered Rum. Aged and bottled at Habitation Clément in Le François, Martinique, it’s made by steeping rhum agricole with young coconut meat. It gives it a fresh coconut flavor with a subtle, vegetal grassy back bone from the agricole.
Amaro and coffee gives the cocktail weight and bitterness contrasted to the coconut. Used in this equal parts cocktail with coﬀee, sherry and amaro, it is versatile drink for pairing. Serve it with dishes of roasted bird and sides as well as seafood and other warm weather meal depending on where you live. Amaro and coﬀee gives the cocktail weight and bitterness contrasted to the coconut milk and creamy Mahina liqueur. Sherry adds a touch of nuttiness and grapefruit gives it a small acidic zip. Wherever you live, I am hoping this Let It Snow cocktail brings you a little escape this winter!Print
Let It Snow cocktail
Clement Mahina Coconut liqueur is the perfect way to add a punch of coconut flavor while the agricole rum base adds a green note to the creamy coconut, coffee, and orange flavors in this equal parts cocktail.
- 1 oz Clement Mahina Coco
- 1 oz amontillado sherry
- 1 oz cold brew coffee
- 1 oz orange amaro, I used Campari
- 1 oz coconut cream
- 1 oz grapefruit juice
- garnish: grapefruit slice, mint, nutmeg, coconut flakes
Add all ingredients into a shaker with ice. Shake and strain into a glass with crushed ice. Garnish. Sprinkle with some coconut flakes.