Drinks

All the Ways to Coconut Your Cocktail




With its distinctive transportive flavor, coconut is a versatile building block in many cocktails. It’s a fundamental ingredient in the tropical drink canon, where coconut cream provides rich texture to classics such as the Piña Colada and the Painkiller. But in other forms, too, the salty-sweet flavor of coconut has become a powerful tool in the bartender’s arsenal, well beyond the tropical classics. 

Coconut water, for example, works well as a stand-in for soda water in highballs, as in the beloved Caribbean drink Scotch and Coconut, or its agave-forward riff, the Snake Eyes. It even works in a spritz, alongside a mineral-forward rosé in Chantal Tseng’s The Americanah. “Coconut water is a great way to make the dilution in a cocktail more interesting without changing the texture of the drink,” says former bartender at the now-shuttered Lost Lake Vince Bright, who leans on a coconut water syrup in his low-proof Rob Roy riff, the House No. 3.

In oil form, coconut lends its signature flavor through fat-washing. Infused into rhum agricole, for example, it bolsters the tropical flavor in Leanne Favre’s Ti’ Punch variation, Lime In Ti’ Coconut. Infused into gin, meanwhile, it provides “a whisper of coconut” in Garret Richard’s revamped Blue Hawaii, softening the spirit so its botanical profile shines.

But to get coconut flavor without adding more volume to a drink, “coconut blasting”—a technique developed by bartenders at The Rockwell Place in Brooklyn—offers a more efficient shortcut. Used as a “finishing move,” the method involves dashing a tincture made from a coconut-washed neutral spirit into a cocktail before serving. 

Perhaps the most overtly coconut-forward cocktails, however, are those served in, well, coconuts. Whether it takes the place of a rocks glass, as in Morgan Schick’s “Wilson” cocktail, or becomes an integral part of the drink-making process, as in Ryan Casey’s coconut-aged Negroni, serving cocktails in coconuts is a fast track to tropical flavor with endless possibilities. As Casey observes, “Quite frankly, it seems like there’s an opportunity to do a lot of other things in [coconut].” 

View Original Source Here






High Protein Breakfast Recipe Using Ragi and Horse gram |
Bubble and Squeak
Asian Bubble and Squeak
Asian Breakfast Muffins In Minutes
Asian Breakfast Muffins In Minutes
10 healthy breakfast ideas for diabetic and non diabetic patients
Does it leak from lid? or Is this the best
Asian Beef Tacos
Asian Beef Tacos Recipe
MONDAY to Friday Kids Lunch BOX Recipes
Tacos al Pastor Recipe | Taco Recipe
Birthday Dinner Meal| party recipe| Indian dishes|#shortbeta #ytshorts #shortvideo #youtubeshorts
Sotong Recipe
Asian style BBQ Squid (Sotong)
BLACKSTONE DINNER RECIPES | DINNER MEAL IDEAS
I threw a 1980s dinner party for my family
5 SLOW COOKER MEALS! EASY + HEALTHY CROCKPOT DINNERS MY
High-Protein Zucchini Omelet for One
Buko on Boracay
Buko on Boracay
DELICIOUS BREAKFAST RECIPES #SHORTS
Char Siu (叉燒)
The Best Recipe Quails with a Golden Crust Fried on
Top 10 Best Grilling Recipes
How to Smoke a Brisket!
How to Order Healthy Desserts at Restaurants
How to make Sabudana Kheer
SWEET VS HEALTHY FOOD || Yummy Low-Calorie Dessert Ideas by
How to Make Caramel and Chocolate Desserts!
Bols Vodka Reaches the U
Mad Science Party Drinks
The Essential Guide to Coffee Liqueur
Daiquiri Cocktail Recipes Through History
%d bloggers like this: