Columbus' Confusion

by Ross Thompson
(Oneonta, New York)

Ingredients:
-Coconut
-Pineapple
-Fresh Oranges
-Lime
-Mint
-Brown Sugar
-Italian Sea Salt
-Dark Puerto Rican Rum
-Almond Milk
-Star Anise

Directions:

Refrigeration necessary before completing drink!
Take whole coconut and put in a 400 Degree oven before starting. When the coconut is soft, crack in half. Drain juice and put halves back in oven until coconut is lightly toasted. In a bowl, mix coconut water from previously. Cut orange and lime in half and squeeze both sides of each in bowl. Lightly chop some mint and throw in bowl containing juices. Cut up pineapple and add as many pieces as you like in juice and mint bowl. Add one tblsp. of brown sugar and pinch of sea salt. Let sit in refrigerator. In a small sauce pan, put one cup of Almond milk and 4 pieces of star anise and bring up to a light simmer. Stir often. Once smell of toasted almond is obvious, shut off heat and add to refrigerated bowl. Let whole mix sit for 1 hour. When serving, take halves of coconut and add 2 oz. of dark rum to each and fill rest with refrigerated mix. Add as much alcohol as desired.....2 oz. is all I need.