Cocotini---as in coconut.
I think it sounds silly too, but I swear cocotini is the new appletini. Appletinis are so 3 years ago; cocotinis are showing up on menus all around town. Maybe this is because it has been a grey, long, wet winter and we need a drink with the ability to transport us to a sandy, tropical paradise. In any event, this chilled coconut beverage served in a martini glass unanimously glorifies sunny beaches and palm trees.
So, naturally, I had to play with the ingredients, ratios, hints of citrus and samplings of sugar. I figured it would take me days upon days of coconut imbibing to truly get it right. Maybe I should even travel to some sunny, sandy beaches... just to make sure I get it right.
I tried variations on the cocotini: one was similar to a lemon drop, only sans the vodka, add in the Malibu Rum. Another took coconut rum and mixed it with only vodka in a very, very chilled glass (with lovely ice chards reminiscent of a well chilled shaker, a necessary coolant for the blistering sun).
The only umbrella I want is the little paper one that belongs in my drink.
Or not: this is the most sophisticated drink rendition this coconut rum has ever seen. For that reason alone, the paper umbrellas will stay closed. The only garnish that will find its way into this new, trendy drink will be a twist of lemon:
Cocotini Coconut rum Vodka Lemon wedge
To serve 2: Fill large shaker 1/2 with vodka, 1/4 with the rum and add juice of 1/4 lemon. Shake, shake and shake. Muddle if you can. Pour into very chilled glass. Close eyes, smell coconut, sip while thinking 'beach.' Then sit---preferably in the sun. Full-blown beach umbrellas optional.