RECIPE: Coconut Current, the Holiday Cocktail from Grindstone

A toasty holiday cocktail requires just a bit of at-home mixology, with a fun warm result. With two types of rum and a delectable coconut cream, this recipe balances dark and light to last the long nights. You can find bartender Claire McGuinness’ coconut creation at both Grindstone Public House and Grindstone on the Monon. For those making it at home, the honey and cinnamon syrup and coconut cream also pair well with coffee for a cozy coconut mielle.

1.5 oz Plantaray Dark Rum

1 oz Hard Truth Toasted Coconut Rum

1 oz coconut cream*(2 part milk, 1 part cream)

.75 oz honey cinnamon simple syrup**

Build in shaker, shake and pour over fresh ice into double rocks glass rimmed in cinnamon sugar, dust with nutmeg

*Coconut Cream

House blend of one part Real Coconut Cream and two parts coconut milk

**Honey Cinnamon Simple

Mix one cup hot water, one cup honey and one tablespoon cinnamon until dissolved. Let cool to room temperature before refrigerating