Big Boi From OutKast Introduces Cliff to Atlanta’s Food Scene
Pain Killer Coconut Cocktail
- 4 oz. rum
- 3 oz. pineapple-orange juice
- 1 oz. creme de coconut
- 1 coconut
- In a cocktail shaker, combine the rum, juice and coconut with ice. Shake vigorously to mix, then pour into a cocktail class. Sprinkle with nutmeg and serve in a half coconut.
- To make your coconut glasses, take you coconut and brace it so it can’t move with either a couple dish towels, or whatever is soft that can roll up on either side of. Next, with a meat clever, sharp side down, place it square in the middle of the coconut. With a rubber mallet or hammer, with medium force, tap the top of the clever so that the edge begins to cut into the coconut. Once it begins to open, stop and drain the water out of the coconut. Then proceed driving the clever through the coconut until you can peal the rest apart. This make a much better line, making the “glasses” look better when served.