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Roxas

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A stirred cocktail featuring Green Tea Infused And Coconut Milk Washed Gin, Dry Vermouth and more.

Recipe by CameroxnWithAnX
Method
Stirred
Glass
rocks
Difficulty
Medium

Ingredients

Servings:
1
Your bar: 0/5
20% Saline Solution
2 drops
Green Tea Infused And Coconut Milk Washed Gin
45 ml
Dry Vermouth
7.5 ml
Amaro Nonino
22.5 ml
1 Tsp Gentian Liqueur
5 ml
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Roxas is a stirred gin cocktail on green-tea-infused and coconut-milk-washed gin with Amaro Nonino, dry and blanc vermouth, Suze and a drop of saline.
  2. Stir 1.5 oz (45 ml) green tea-infused and coconut milk-washed gin, 0.75 oz (22.5 ml) Amaro Nonino, 0.25 oz (7.5 ml) dry vermouth (Noilly Prat), 0.25 oz (7.5 ml) blanc vermouth (Dolin), 1 tsp (5 ml) gentian liqueur (Suze) and 2 drops 20% saline with ice.
  3. Strain into the chilled glass.
  4. Garnish with a blue-stained coconut ball.
  5. Sub-recipes:
  6. — Green tea-infused, coconut milk-washed gin — infused + milk wash
  7. Infuse gin with 1 green tea bag per 5 oz of gin for ~2 hours; remove bags with a light squeeze. Add ⅛ tsp of 10% citric acid solution per 5 oz infused gin. Prepare coconut milk equal to ⅕ the volume of the gin. Slowly pour the gin into the coconut milk, stirring briefly until curds form. Let curds settle, then strain through a coffee filter; double-filter the first cloudy drops. Expect ~70% yield recovery.
  8. Recipe by Cameron Anderson (cameroxnwithanx.com). Republished with permission.

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