CHI-lebrity Cocktail: Dry Lime in the Coconut

CHI-lebrity Cocktail: Dry Lime in the Coconut

With warm weather and summer entertaining, what is the CHI-lebrity thing to do? Make a VIP cocktail for your guests!

As a blend of rums aged up to five years and triple-filtered for clarity, Brugal Extra Dry, a new, cask-aged white rum, recently took over ROOF at theWit to showcase creations from some of Chicago’s best and brightest bartenders and of course we have the recipe for the best drink in the house.

Dry Lime in the Coconut

Created by Thomas Mooneyham of Henri & The Gage

1.5 oz. Brugal Extra Dry Rum
1 oz. Ginger Syrup
.75 oz. Fresh Lime Juice
2 oz. Coconut LaCroix Sparkling Water

Combine Brugal Extra Dry Rum, ginger syrup, and lime juice in a mixing glass, shake and strain into Collins glass with ice. Top with Coconut LaCroix, quick stir, and garnish with a lime wedge.

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