Cîroc Coconut Flavoured Vodka, 70cl

Product Information

You can also mix it with fruit juices, such as pineapple juice or mango juice, to create a refreshing non-alcoholic drink. Is Vodka and Coconut Water Good? Indulge in a creamy shot by combining 1 ounce of Coconut Ciroc and 1/2 ounce of coconut cream in a shot glass. Create a festive atmosphere that will transport your guests to a beachside paradise. 6.2 Coconut Ciroc Tasting Bar While all vodka is distilled, Cîroc’s distillation process goes a step (or four) further — distilling the spirit five times, which gives Cîroc its distinctive citrus taste. The base wine is first distilled four times in column stills, then distilled a fifth time in a traditional copper pot still at Cîroc’s famous southern France distillery, Distillerie de Chevanceaux. Coconut Ciroc can be paired with a variety of foods to enhance the flavors of both the vodka and the dish.

In a blender, combine 2 ounces of coconut cream, 2 ounces of pineapple juice, and a handful of ice. The Condado Vanderbilt Hotel's 1919 restaurant’s pastry chef Nasha Fondeur designed her own take on the traditional pineapple upside down cake inspired by the piña colada. Dare to bake it? Ingredients: Pair the tropical notes of Coconut Ciroc with the sweet and tangy flavors of a pineapple upside-down cake. Like all of the brand’s spirits, CÎROC Coconut Vodka is made from Ugni Blanc grapes from the Cognac region of France, and distilled five times at the prestigious Distillerie de Chevanceaux, resulting in CÎROC’s signature silky smooth offering.Whether you're hosting a party or simply want to unwind after a long day, these easy recipes will surely impress your guests or satisfy your own cravings. 1.1 Coconut Ciroc Martini

The vodka's smoothness cuts through the richness of the shrimp, creating a harmonious balance of flavors. While all spirits are technically gluten-free, Cîroc takes it a step further, going 100 percent grain-free. Rather than being made with grains like corn, rice, rye, and wheat, Cîroc vodka is made from two types of French grapes: Mauzac Blanc and Ugni Blanc. Pastry chef Christian Cádez's piña colada creme brulee is an explosion of textures and flavors in every bite. The dessert’s delicacy and richness will make you fall in love on the first taste. This simple, yet memorable dish fuses French and Puerto Rican cuisine for a well-balanced, tangy treat. Ingredients: In medium saucepan, combine the heavy cream, coconut cream, vanilla extract, and both emulsions over medium heat. Bring to a gentle boil, whisking constantly. Then, in a small mixing bowl, whisk the egg yolks and 1/2 cup of sugar. Vigorously whisk about 2 cups of the hot cream mixture into the egg yolk mixture (do it rapidly to avoid lumps). Slowly pour this mixture into the hot cream in the saucepan, whisk for 2 minutes, and remove from the heat. Strain the mixture through a fine-mesh sieve into a clean container.The menu of 1919 focuses on farm-to-table dishes prepared with the freshest organic and local ingredients. Top 8 Chefs on the Island For an extra touch of decadence, sprinkle some toasted coconut flakes on top. 3. Coconut Ciroc Desserts For an extra touch of sweetness, rim the shot glass with sugar before pouring the ingredients. 2.2 Coconut Ciroc Lime Shot