Reader Recipe: Island Time Cinnamon Coconut Rum

We love hearing (and tasting!) new and inventive recipes that fans of our barrels come up with. With the chilly weather that much of the world has been experiencing lately, including Houston, we were in the mood for a tropical-inspired drink that would conjure up a summertime atmosphere. Fortunately, we had a reader recipe submission recently that fit the ticket nicely – Island Time Cinnamon Coconut Rum, from DSB fan David, out of the Pacific Northwest. Start making this one today for a delicious drink that will put you in the vacation frame of mind.

Mixing and Aging Instructions

Designed to fill up a 2L barrel, this recipe should be aged for 46-90 days. Two bottles of DSB coconut rum essence, 2 liters of Taaka vodka (or a similar brand), and one teaspoon of cinnamon oil should be mixed together and poured into the new barrel. Add in one cinnamon stick and let the mixture age.

Hammock and Sand not Included

Recipe creator David enjoys this with lemon-lime soda and pineapple juice as a perfectly balanced cocktail, but this can also be mixed as a shot by shaking it with ice and then pouring into a shot glass. Topped with whipped cream for a dessert-like beverage that is the perfect blend of sweet and spicy. For a truly tropical twist, serve it in a hollowed out coconut or pineapple. The notes from the cinnamon add a delightful twist to the coconut vodka blend.

If you have a recipe that you would like to see featured on the Deep South Barrels website, fill out our recipe submission form, and check out other reader recipes for original and delicious drink ideas.