Uploaded April 2026 | Updated September 2026, 6 days ago
I made a triple coconut sour… and yeah, it didn’t last long.
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This one is built around a homemade triple coconut liqueur that brings everything together: texture, aroma, and that layered coconut flavor you just don’t get from a bottle.
It’s a bit of a process, but if you’re into building flavors from scratch, this one’s absolutely worth it.
Triple Coconut Liqueur
Brix : 20
ABV : 30%
Start by making a coconut caramel base:
In a saucepan, combine 500 ml coconut water, 400 g sugar, and 0.75 g lysine. Bring it up to 120°C and hold it there for 10 minutes, stirring constantly. If the temperature creeps above 124°C, bring it back down with small additions of hot coconut water.
Let it cool, then check the Brix (you’re aiming for ~80). Dilute with more coconut water to bring it down to 60 Brix.
For the infusion:
Add 500 ml Havana Club 7, 100 ml Plantation OFTD, 95 ml coconut oil, and 75 g toasted coconut chips to a sous-vide bag. Seal and cook at 75°C for 2 hours, giving it a shake once or twice along the way.
Chill the bag in ice water, then freeze until the oil solidifies. Strain through a fine mesh, then a coffee filter.
To finish, blend 2 parts coconut rum with 1 part of your coconut syrup.
Triple Coconut Sour
2.5 oz triple coconut liqueur
1 oz fresh lime juice
2 dashes Angostura bitters
Pinch of salt
1 egg white
Shake it your way (dry, reverse, whatever works), then fine strain into a chilled glass. Garnish with toasted coconut.
Cheers 🥥
I made a triple coconut sour… and yeah, it didn’t last long.
SHOP YOU KLARIS ICE MAKER HERE ➡️
craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE FOR YOUR 1O% DISCOUNT ➡️ TOTR10
FREE COCKTAIL BIBLE V.2 ➡️ https://totr.ck.page/3308168d16
TRY STEVE THE BARTENDER BITTERS ➡️ https://shop.stevethebartender.com.au/?ref=TOTR10
USE MY CODE TOTR10 FOR 10% OFF
JOIN OUR PATREON ➡️ patreon.com/totr?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_creator&utm_content=join_link
This one is built around a homemade triple coconut liqueur that brings everything together: texture, aroma, and that layered coconut flavor you just don’t get from a bottle.
It’s a bit of a process, but if you’re into building flavors from scratch, this one’s absolutely worth it.
Triple Coconut Liqueur
Brix : 20
ABV : 30%
Start by making a coconut caramel base:
In a saucepan, combine 500 ml coconut water, 400 g sugar, and 0.75 g lysine. Bring it up to 120°C and hold it there for 10 minutes, stirring constantly. If the temperature creeps above 124°C, bring it back down with small additions of hot coconut water.
Let it cool, then check the Brix (you’re aiming for ~80). Dilute with more coconut water to bring it down to 60 Brix.
For the infusion:
Add 500 ml Havana Club 7, 100 ml Plantation OFTD, 95 ml coconut oil, and 75 g toasted coconut chips to a sous-vide bag. Seal and cook at 75°C for 2 hours, giving it a shake once or twice along the way.
Chill the bag in ice water, then freeze until the oil solidifies. Strain through a fine mesh, then a coffee filter.
To finish, blend 2 parts coconut rum with 1 part of your coconut syrup.
Triple Coconut Sour
2.5 oz triple coconut liqueur
1 oz fresh lime juice
2 dashes Angostura bitters
Pinch of salt
1 egg white
Shake it your way (dry, reverse, whatever works), then fine strain into a chilled glass. Garnish with toasted coconut.
Cheers 🥥
