Clarified Sparkling Piña Colada

From Lance Wong/@moresavorygoods

Reconstructing a cocktail from the Handshake Speakeasy in Mexico City.

Ingredients

• 10 oz Demerara Rum (Video used El Dorado 8 Year Cask Aged Demerara Rum)
• 2½ oz Coconut Oil
• 5 oz Coconut Milk
• 12½ oz Pineapple Juice (12 oz / 12 oz)
• 1⅔ oz Lime Juice (2 oz, 2-3 limes)
• ¾ oz Simple Syrup (1 oz)
• 5 oz Water (5⅓ oz)

Process
Fat-wash the rum

Mix Rum and Coconut oil (4:1 ratio) in a jar
Shake and sous-vide at 130F for 2 hours - I shook again a few times during this
Freeze jar until fat separates
Filter out frozen fat using a coffee filter

Clarify

Mix 8⅓ oz of the clarified rum, pineapple juice, lime juice, simple syrup and water
Put Coconut Milk into large jar
Pour rum mixture into Coconut Milk, stir
Refrigerate for 2 hours to settle
Filter through cheese cloth and then coffee filters (slow!)

Carbonate to serve

Pour into soda siphon
Add a single CO2 cartridge
Shake - I would skip this in the future; it come out too foamy