A creamy, tropical holiday cocktail inspired by Caribbean Kremas. Spiced rum, coconut water, coconut purée, lime, and a warm ginger–cinnamon syrup come together in a silky, aromatic mix that feels both comforting and refreshing — Christmas with an island soul.
Preparation: 3 minutes
Skill level: Intermediate
Serving: 1 Person
Preparation: 3 minutes
Skill level: Intermediate
Serving: 1 Person
2 oz Kaikos Spiced Rum
2 oz Coconut Water
0.5 oz Coconut Purée
0.75 oz Lime Juice
1 oz Ginger & Cinnamon Syrup
Star Anice
Martini Coupe
Shake and Strain
Add rum, coconut water, coconut purée, lime juice and syrup into the shaker.
Fill the shaker fully with ice.
Shake hard for at least 10 seconds to aerate and emulsify the coconut.
Fine strain into a chilled coupe or rocks glass.
Garnish with a pinch of grated nutmeg and star anice
In a small pan, combine equal parts white sugar and water.
Add a generous amount of fresh ginger, chopped into small pieces, along with one cinnamon stick.
Warm the mixture over medium heat until the sugar has fully dissolved.
Lower the heat and let it reduce very gently, just enough to concentrate the flavours without becoming too thick.
Remove from the heat and allow the syrup to infuse for 24 hours, letting the ginger and cinnamon release their warmth and aroma.
The next day, fine strain the syrup to remove all solids, then transfer into a clean bottle and refrigerate.
In a small pan, combine equal parts white sugar and water.
Add a generous amount of fresh ginger, chopped into small pieces, along with one cinnamon stick.
Warm the mixture over medium heat until the sugar has fully dissolved.
Lower the heat and let it reduce very gently, just enough to concentrate the flavours without becoming too thick.
Remove from the heat and allow the syrup to infuse for 24 hours, letting the ginger and cinnamon release their warmth and aroma.
The next day, fine strain the syrup to remove all solids, then transfer into a clean bottle and refrigerate.