1 1/2 part Toasted Coconut infused Bourbon
3/4 part Cynar
1 part Coconut Syrup
1 part Lemon Juice
1 part Pineapple Juice
Start by toasting 80g of unsweetened shredded coconut in a low temp oven. In a medium sized container with a lid, measure 500ml of your favoured bourbon and stir in the toasted coconut. Let this mixture sit for up to 3 days and strain using a fine coffee filter. For the coconut syrup, blend together equal parts coconut milk and cane sugar until the sugar has fully dissolved. Measure all ingredients accordingly in a shaker tin and add ice, shake the mixture until the tins have nicely frosted and strain the cocktail over pebble ice in a tall glass. Garnish with pineapple fronds and edible orchid flowers.
Recipe Creator: Roy Greatorex – Project Gigglewater