Culinary | Chef Recipes

Chefs have incredible recipes and they are eager to share them with home cooks. Often times it is not about the list of ingredients that goes into the recipe that makes it delicious, it's the way the chef concepts flavors and textures. We like to learn about the thinking behind the recipe and not just the step-by-step. These recipes give the home cook the understanding of why the dish works well and is given the confidence to not only try it, but also adapt it.

Breville Presents: The Coco-Basil Floradita Cocktail Recipe

Ryan Goodspeed, Beverage Director at Michael's Genuine Food & Drink in Miami, shares his recipe for The Coco-Basil Floradita -- a twist on a Daiquiri.


Recipe: The Coco-Basil Floradita: Serves 2
• 4 oz Anejo Rum (Diplomatico Reserva)
• 1.5 oz Fresh Lime Juice
• 4 oz Homemade Sweet Coconut Milk (see recipe below)
• ½ oz Maraschino Liqueur (Luxardo)
• 3 large Sweet Basil Leaves
• 3 cups of lose ice

For Garnish:
• 1 Basil top per cocktail

Start with the Homemade Sweet Coconut Milk

• 1 cup water
• 1 cup shredded coconut
• ½ cup sugar

In a small sauce pot heat 1¼ cups of water until boiling. Add one cup shredded coconut. Reduce heat to medium, stir continually to prevent coconut from burning. Add ½ cup sugar and continue stirring until dissolved. Remove from heat and let stand until room temperature. Add to blender and blend ingredients on high until fully combined. Strain ingredients through chinois/strainer/cheesecloth and into container and refrigerate to serve.

Mix the Drink:

Combine all ingredients with one (1) basil leaf in blender and blend until ice is sufficiently chopped. It is sometimes better to crush the ice a bit by hand if they are large ice cubes.

Pour into rocks or martini glass, garnish and serve.