Thompson & Morgan

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CoCoCalypso Cocktail - Belinda Estell in Southampton


Belinda says: "Calypso was my favourite holiday cocktail in Jamaica earlier this year, this is my UK version. I've just had a glut of home grown strawberries so I've made freezer bags full of strawberry cubes to last the summer."


Ingredients

In advance:

  • Strawberries - roughly mash with a fork, spoon into an ice cube tray and freeze.
  • Coconut Water - pour into an ice cube tray and freeze.

Per cocktail:

  • 4 strawberry cubes
  • 6 coconut water cubes
  • A splash of lemonade
  • One shot of dark rum

Method

  1. Put all of above into a blender and whizz until an even slushy mix.
  2. Pour into a glass, add a straw.
  3. Go outside, sit down in the sunshine and ENJOY! (For a non alcoholic and slightly sweeter version omit the rum and add a small scoop of vanilla ice cream)


Belinda Estell

Cococalypso Cocktail