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
  1. 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
  1. In a large skillet, cook coconut over medium heat, stirring occasionally, until toasted. Remove from heat, and let stand until cool.
  2. 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.
  3. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/unnecessary-smoothness/