Did you know that the first written reference to rum came from Barbados in 1650? The drink was called “kill-devil” or “rumbullion” and by 1667, it was known simply as rum. In South Florida, as we’ve officially entered summer, there’s nothing that quite says “relax” than sitting by the pool with a rum cocktail. Add coconut to the mix and you’ve got a match made in Miami heaven.
Cue in Mike and Dani Zig: born in Miami to Latin American parents, their childhood was spent in Florida, Guatemala and El Salvador. The siblings settled in Miami as young adults and began smuggling suitcases full of fresh coconuts from islands off the coast of El Salvador to sell to Miami Beach’s best hotels. One lucky, fresh, chilled coconut was spiked with a shot of Guatemalan rum and Coconut Cartel was born.
The unique blend of coconut water —which has a natural minerality — with the vanilla and caramel notes of the rum (aged in charred American White oak barrels for up to 12 years) makes for a smooth and tropical experience that stands out in the rum-drinking world.
Die-hard imbibers will want to savor this beverage neat or on the rocks. For those looking for a cocktail, we’ve got you covered as well!
Tropical Old Fashioned
2 oz. Coconut Cartel
2-3 Dashes of bitters (explore different flavors!)
1 tsp. of simple syrup
1 Orange peel
Add bitters, simple and rum into a mixing glass with ice. Stir for 20 seconds, then strain into a rocks glass over fresh ice. Express the oil of the orange peel over the glass, then drop in.
Cartel Carajillo
1.5 oz. Coconut Cartel
1 cup of Espresso
½ oz. Simple Syrup
In a shaker combine espresso, syrup and rum. Shake vigorously for 20-30 seconds. Strain over fresh ice, garnish with a lemon wedge.