We’ve been wondering: if throwback threads can delight eras after they were made, are retro recipes just as timeless? Here, we tested out a tropically tasty cocktail from one of my mother’s cookbooks to see what our seventies sisters were sippin’!
For an extra punch of taste, we dipped the rims of our glassware in honey and shredded coconut. Hello, yum!
Below, you’ll find three different flavors of this creamy concoction to choose from. We tried the guava version and opted for just a light splash of rum.
2 cups canned or frozen coconut milk
1/2 cup fresh lime juice
Canned guava nectar, papaya juice, or passion fruit nectar
With the 2 cups coconut milk and 1/2 cup fresh lime juice, you can make the following drinks by adding the specified amounts of juice, sugar, and rum. Serve each over ice immediately after mixing.
Coconut-Guava: Combine the coconut milk and lime juice with 6 cups guava nectar, 3/4 cup sugar, and 1 cup rum. Makes 8 servings.
Coconut-Papaya: Combine coconut milk and lime juice with 2 cups papaya juice, 1/2 cup sugar, and 1/2 cup rum. Makes about 4 servings.
Coconut-Passion Fruit: Combine coconut milk and lime juice with 3 cups passion fruit nectar, 1/2 cup sugar, and 1/2 cup rum. Makes about 5 servings.
Lane Publishing Co., Menlo Park, California. 1977.
How amazing are these photos? Find equally thrilling illustrations and recipes in this cute-and-kitschy Vintage Cocktails book that just launched!
Do you have any hand-me-down cookbooks you love?