Prideful creator John DeBary recently popped up on my radar because of a book that he released recently that catalogues cocktails inspired by the 90's. Some wacky libations have seeped there way onto the internet from that book including chartreuse + blue gatorade, this cool infusion that I'm about to detail, and even Dunkaroos as a drinkable tipsy tipple!
The creativity the John brings to his drinks is, so far, unmatched in my experience. I can't help but feel proud of some of the odd creations I've pondered after seeing some of his own possibly preposterous propositions! In general, it's just really cool to see people be radically themselves, and if there's any creator that I see that does that (in my limited exposure to him via the lens of his internet profiles) it's this guy.
This brightly blued beverage gave me the perfect excuse to use some of the pineapple juice that has been bubbling up in my fridge. By infusing coconut flakes with blue curaçao, we get an oddly orangey flavored tropical flavor backed up by that undeniably almond-like coconut sensation. Something as seemingly simple as placing coconut flakes in a bottle of liquor just never occurred to me, and although it may same like a "doh" moment, I was floored when I say it pop into my feed.
This one's tropically tart, cooly coconutty, and kinda dry in a way (? like how Bubble Tape is dry, not like dry wine). It's an interesting one for sure!
Caribbean Blue
Caribbean Blue
- 1 oz (30 ml) Pineapple Juice
- 3/4 oz (22 ml) Vodka (Union Forge)
- 3/4 oz (22 ml) White Rum (Bacardi)
- 3/4 oz (22 ml) Co-Curaçao*
- 3/4 oz (22 ml) Lime Juice
Method: Shake & Strain
Garnish: Blue Curaçao-Infused Coconut Flakes
Credits: John DeBary https://imbibemagazine.com/recipe/caribbean-blue-from-john-debary/
Notes: To make Co-curacao, place shredded coconut flakes into blue curaçao and let sit for about 30 minutes. Strain out the flakes and set aside to dry and store the remaining liquid (the co-curaçao) for later use.
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