Sky juice cocktail

By Raquel Fox
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SERVES
4

Ingredients

  • 48 ounces (1.36 L) coconut water
  • 2 cups (500 mL) condensed milk
  • 1/2 cup (125 mL) granulated sugar (optional)
  • 1/2 cup (125 mL) diced coconut jelly
  • 10 ounces (300 mL) gin
  • 1/4 teaspoon (1 mL) freshly grated nutmeg
  • Ice or coconut shells, for serving

Directions

  1. Place all ingredients in an empty four-cup (one litre) bottle with a cover and shake well.
  2. Refrigerate until very cold, about two hours.
  3. Serve in chilled glasses (over ice) or inside coconut shells.

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