1. Maldives Martini
Make a syrup of 500ml water with 500g sugar and bring to the boil. Once the sugar dissolves, add in 275-300g toasted desiccated coconut and a generous pinch of salt. Stir on the heat before straining and chilling in the fridge. Add 15ml syrup to a cocktail shaker with 50ml espresso, 45ml rum, 15ml coffee liqueur. Shake, strain it twice and serve. Dip the rim of the glass in more desiccated coconut for an island vibe.