Bright, bold, and steeped in tradition, Hey, Neighbor is a modern spin on a classic milk punch-style cocktail. Made with white rum, coconut liqueur, fresh lime juice, and a warmly spiced Cinnamon-Ginger Simple Syrup, this silky-smooth clarified drink gets its signature clarity from curdled coconut milk, carefully strained to reveal a crystal-clear pour. Balanced with a touch of orange bitters, it’s a rich, tropical sipper perfect for gatherings and Mardi Gras celebrations. Created by Colin Williams, this standout batch cocktail keeps beautifully in the fridge for months—though it’s sure to disappear long before then.
Hey, Neighbor Cocktail
Makes about 12 servings
Ingredients
For Hey, Neighbor:
- 4 cups white rum*
- 2 cups fresh lime juice
- 2 cups Cinnamon-Ginger Simple Syrup (recipe follows)
- 1½ cups coconut liqueur*
- 2 tablespoons orange bitters*
- 4 cups coconut milk
For Cinnamon-Ginger Simple Syrup:
- 1 pound sugar
- 2 cups water
- 4 cinnamon sticks
- 1 large knob ginger (about a thumb’s length), peeled and thinly sliced
- Pinch of salt
Instructions
For Hey, Neighbor:
- In a large container, combine rum, lime juice, Cinnamon-Ginger Simple Syrup, liqueur, and bitters.
- In a medium saucepan, heat coconut milk over medium heat until just starting to simmer. (Alternatively, in a microwave-safe bowl, heat coconut milk on high for about 2 minutes, checking every 30 seconds.) Pour warm coconut milk into another large container. Add rum mixture, and gently stir until combined. Let stand until it looks separated, about 1½ hours. (Heating the coconut milk will allow the lime juice to slowly curdle it, which is what you want for this drink.)
- Slowly strain coconut milk mixture through a fine-mesh sieve lined with cheesecloth. (A tea towel or large coffee filter will also work.) Let stand for 10 minutes.
- Slowly strain liquid through sieve lined with cheesecloth again, and let stand. Let strain slowly, ideally overnight, until all liquid comes out perfectly clear and ready to be bottled. Refrigerate for 3 to 4 months, but it probably won’t last that long once you taste it.
For Cinnamon-Ginger Simple Syrup:
- In a medium saucepan, combine sugar, 2 cups water, cinnamon sticks, ginger, and salt. Bring to a boil over medium-high heat; reduce heat to low, and stir. Simmer, stirring occasionally, for 10 minutes. Remove from heat, and let cool.
- Strain through a fine-mesh sieve, discarding solids, and refrigerate in an airtight container for up to 2 weeks.
Notes
*Colin uses Probitas White Blended Rum, Kalani Coconut Liqueur, and Regan’s Orange Bitters.
For more recipes like this visit the beverage page here! https://louisianacookin.com/category/recipes/beverages/
