COCO 

LOCO

1 ¼ oz. toasted coconut-infused gin

1 oz. Campari

¾ oz. sweet vermouth 

 

Tools: mixing glass, barspoon

Glass: rocks

 

Stir ingredients together in a mixing glass with ice. 

 

Strain into a rocks glass with coffee ice cube. 

 

Express the oils from an orange peel and discard.

 

Toasted Coconut-Infused Gin: Toast 40 grams coconut flakes in a 400 degree oven for about 15 minutes. Infuse one 750 mL bottle of gin  with the toasted coconut plus 15 grams of un-toasted coconut flakes.

 

Allow to infuse for at least 48 hours. 

 

Strain liquid through chinois, let chill in a freezer for 15 minutes and then use a coffee filter to fine strain liquid before use.

 

Coffee Ice Cube: Brew coffee per your usual method, then allow it to chill in the refrigerator until cold. Pour into 1 ½-inch large ice cube mold and freeze overnight until completely frozen.

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