Method

• Method

  1. Combine all ingredients in a shaker with ice.
  2. Shake and strain into a chilled Collins glass, and fill to the top with pebbled ice.
  3. Garnish with a pineapple wedge and two fronds, then serve.

   

  You can make coconut infused Smirnoff easily in a food-grade plastic container. Follow these steps:

  1. Add 113 grams of unrefined coconut to 750 ml of Smirnoff.
  2. Shake gently to integrate.
  3. Allow to rest at from temperature for six to eight hours, then transfer to the freezer overnight (eight - twelve hours).
  4. Remove the container from the freezer, and skim the solids off the top.
  5. Fine strain the liquid to remove any remaining solids.
  6. Bottle and keep refrigerated for up to two weeks.