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Berry Coco-Candy Cocktail

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Cheers! This Berry Coco-Candy Cocktail is one for the books.

Berry Coco-Candy Cocktail

INGREDIENTS

    For the California Giant Strawberry-Coconut Water:

  • 1 cup coconut water
  • 5 California Giant strawberries, chopped

    • For the California Giant Strawberry Simple Syrup:

  • ½ cup sugar
  • ½ cup water
  • 8 California Giant strawberries

    • For the Pickled California Giant Blueberries:

  • ¼ cup sugar
  • ¼ cup apple cider vinegar
  • ½ cup water
  • ½ cup California Giant blueberries
  • For the Cocktail:
  • 2 ounces California Giant strawberry-coconut water
  • 2 ounces rum
  • ½ ounce California Giant strawberry simple syrup
  • 2 California Giant strawberries, stems removed
  • 10 pickled California Giant blueberries

DIRECTIONS

  • For the California Giant Strawberry-Coconut Water:

      • Using a blender, blend together the coconut water and chopped strawberries.
      • Strain through a fine mesh strainer. Set aside.

  • For the California Giant Strawberry Simple Syrup:

      • Combine sugar, water, and strawberries in a small saucepot.
      • Bring just to a boil and then chill till no longer warm in refrigerator.
      • Using a fine mesh strainer, strain syrup into a container and discard strawberries.

  • For the Pickled California Giant Blueberries:

      • Combine sugar, apple cider vinegar, water in a small sauce pot and bring just to a boil.
      • Pour the mixture over fresh blueberries. Chill until cold.

  • For the Cocktail:

      • In a cocktail shaker, combine rum, strawberry-coconut water, strawberry simple syrup, and fresh strawberries. Muddle until strawberries are broken up.
      • Add a few ice cubes and shake until well combined and cold.
Berry Coco-Candy Cocktail

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Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!