1 ¼ oz. toasted coconut-infused gin
1 oz. Campari
¾ oz. sweet vermouth
Tools: mixing glass, barspoon
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.