Ingredients
45ml
Rum Coconut Cream Brinley Shipwreck
45ml
Water Gelatin
100ml
Ice
Coconut Cream

8% Alcohol By Volume
16 Proof
0.6 Standard Drinks
Method
  1. Place ice into shaker.
  2. Add all rum and gelatin water to shaker.
  3. Quick shake to mix.
  4. Strain into glass.
  5. Garnish with a little coconut cream on top.
  6. Flavoursome

Biohacking: scientific experiments with biological material

Served
Shaken
Cold
Saucer
120ml, 5oz, 12cl
Also See:Saint Kitts And Nevis
Rum Coconut Cream Brinley Shipwreck - Brinley Shipwreck coconut cream rum is a rich cream flavoured by fresh and toasted coconut and notes of nutmeg and cardamom.
Rum Coconut Cream Brinley Shipwreck
Water Gelatin - Gelatin water is a very thick clear and flavour less water cooked with gelatin then chilled into a liquid jelly with a very high viscosity with a thick sticky and semi fluid in consistency.
Water Gelatin
Ice - Ice is water frozen into a solid state and can come in wet ice cubes and dry ice cubes and is used to chill cold and lightly delute cocktails to make them smoother.
Ice
Coconut Cream - Coconut cream is very similar to coconut milk but contains less water.
Coconut Cream

Biohacking is flavoursome smooth cocktail at 0.6 standard drinks. Shaken with 45ml rum coconut cream brinley shipwreck and 45ml water gelatin with 100ml ice and best served with farinaceous starchy dishes. Just place ice into shaker then add all rum and gelatin water to shaker and quick shake to mix. Strain into glass and garnish with a little coconut cream on top and served in a saucer glass cold.

biohackingrumcoconutcreambrinleyshipwreckwatergelatinicecoconutcream
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