Coconut Washed Rum

Subtle hints of coconut added to your favorite rum make coconut washed rum the perfect base to all your tropical cocktails, and with only two ingredients, this delicious alcohol infusion couldn’t be easier to make.

Here are the basic differences between infused alcohols like cherry vodka or cranberry vodka and washed alcohols:

• Infusions use fruits, herbs, and other ingredients that aren’t fat soluble and they take 3-7 days to complete.
• Washed alcohol uses various fats to flavor the alcohol, and fat washing can be completed in a day.

The two reasons I wanted to make this special rum are #1, because one of my favorite restaurants serves a delicious cocktail (which I’ll be blogging about shortly) that calls for coconut washed rum, and #2, because it’s fun to concoct these delicious washes and infusions, and I want you to see how easy they are.

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Helpful tips

• Use organic, extra virgin, cold pressed and unrefined coconut oil because you want it as minimally processed as possible.
• They say that refined coconut oil has less of a coconut taste than unrefined, but I find them to be equal in taste.
• You are going to use cheesecloth to strain the coconut oil out of the rum. Buy a cheesecloth that’s as finely meshed as you can. I also recommend unbleached cheesecloth. The beauty of the product I bought is it can be washed and used over and over again until it stops straining well.
• Be aware that you will have to run the rum through the cheesecloth a few times if you don’t have the ultra fine cloth.
• After you add the oil to the rum, you are going to let it rest on the counter for at least four hours.
• After the jar sits on counter, you will put the jar in the freezer for at least 2 hours but I usually leave it in overnight. You want the oil to become solid.

How to make coconut washed rum

Pre-step

Get a jar and small saucepan.

Step one

Gather the ingredients – white rum and coconut oil.

Step two

Measure out a heaping 1/3 cup of coconut oil and pour 24 ounces of rum into the jar. (A)

Step three

Add coconut oil to a small saucepan and melt the oil on medium/low heat. Stand there at the stove to watch it and stir as needed. (B)

Step four

Pour the melted coconut oil into the rum in the jar. (C)

You can easily see the oil infiltrating the rum.

Step five

Cap the jar and shake so the coconut oil gets disbursed. (D)

Step six

Let the jar of mixed rum stand on the counter for 4 – 8 hours. I usually let it sit around 6 hours. (E)

You can clearly see that the fats have started to raise to the top. (E)

Step seven

Place in the freezer for at least 2 hours, but I usually let it sit there overnight. (F)

Step eight

Get a large glass bowl, a sieve and ultra fine cheesecloth.

I was able to take the disc of frozen coconut oil out of the jar after I carefully broke it in pieces with a knife, but if you can’t get pieces to break off (the disc will be slippery, so it’s a challenge), use a knife to cut a hole in the disc and pour the rum out through that hole. (G)

Step nine

Place the sieve in the large bowl and lay the cheesecloth in the sieve.

Step ten

Pour the rum through the cheesecloth and sieve. (H)

Here’s what the rum should look like.

Step eleven

Transfer the rum to a jar and now it’s ready to make a cocktail.

I hope you enjoyed this coconut washed rum. I can’t wait to share with you the special restaurant cocktail that inspired me to make it. In the meantime, give it a test drive, using my sweet poison cocktail recipe!

And as always, may all your dishes/drinks be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!