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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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