"What started off as a joke among bartenders quickly became a Black Menu best seller," says Oron Lerner of Tel Aviv's French 57. "Cheesy yet biting, we couldn't pass on the chance to combine Fernet Branca with our incredible house-made coconut cream."
- 30 milliliters French 57 rum blend (they use a mix of Jamaican, Cuban and Guyanese rums)
- 30 milliliters Fernet Branca
- 45 milliliters housemade coconut cream (recipe below)
- 2-3 one-inch cubes of fresh pineapple
- 20 milliliters fresh lime juice
Muddle fresh pineapple, add ingredients and shake well and hard, strain into a Hurricane or Pina-Colada glass and garnish with a wedge of fresh pineapple dipped in dried coconut flakes and a tiki umbrella for extra cheesiness.
To make the coconut cream:
Get a mature, brown coconut, crack it open, sprinkle with a little nutmeg and saffron, bake for 20-30 minutes until the coconut-flesh starts caramelizing in the edges. Then peel the flesh from the coconut shell, peel its brown skin using a zester, cut the coconut flesh and grind it finely, then cook over low fire with 400ml of organic coconut milk and 400grams of organic sugar cane until the liquid has reduced by about 25%.