Unnecessary Smoothness
Ingredients
- 2 ounces Toasted Coconut Bourbon
- 2 ounces unsweetened coconut water
- 1 ounce fresh lime juice (about 1 lime)
- 1 ounce brown sugar simple syrup (see note)
- 4 dashes chicory pecan coffee bitters*
- Garnish: small lime wedge
Toasted Coconut Bourbon
- ½ cup unsweetened coconut chips
- 1 (750-ml) bottle bourbon
Instructions
- In a rocks glass, combine Toasted Coconut Bourbon, coconut water, lime juice, simple syrup, and bitters; top with ice, and stir until cold. Garnish with lime wedge, if desired.
Toasted Coconut Bourbon
- In a large skillet, cook coconut over medium heat, stirring occasionally, until toasted. Remove from heat, and let stand until cool.
- In a 1-quart jar, combine coconut and bourbon. (Reserve bourbon bottle.) Seal, and shake. Let stand in a cool, dark place for 3 days, shaking occasionally.
- Strain mixture through a fine-mesh sieve lined with a coffee filter. Discard solids. Transfer to reserved bottle. Cover and refrigerate for up to 3 weeks.
Notes
*We used El Guapo Chicory Pecan Bitters.
Note: Make a brown sugar syrup by combining equal parts firmly packed dark brown sugar and boiling water. Stir until dissolved. Cover and refrigerate up to 1 week.
Note: Make a brown sugar syrup by combining equal parts firmly packed dark brown sugar and boiling water. Stir until dissolved. Cover and refrigerate up to 1 week.
