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Roxas

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A dry, bittersweet stirred gin drink with a silky body from the green tea infusion and coconut milk wash. Amaro Nonino and gentian liqueur add bitterness, and a few drops of saline sharpen the finish.

Recipe by CameroxnWithAnX

Similar names: Mockxas (Roxas Mocktail)

Method
Stirred
Glass
rocks
Difficulty
Medium

Ingredients

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

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Instructions

  1. Gin infused with green tea and washed with coconut milk:
  2. Steep one green tea bag in every 5 oz (about 150 ml) of gin for about 2 hours, then lift out the bags, squeezing them lightly.
  3. Stir in ⅛ tsp of 10% citric acid solution for every 5 oz (about 150 ml) of infused gin.
  4. Measure out coconut milk equal to a fifth of the gin's volume.
  5. Add the gin to the coconut milk in a thin, slow stream, stirring just until the milk curdles.
  6. Let the curds sink, then run the liquid through a coffee filter, passing the first cloudy drips through again.
  7. Expect to recover about 70% of the gin.
  8. The drink:
  9. Add the gin infused with green tea and washed with coconut milk, Amaro Nonino, dry vermouth, gentian liqueur and saline solution to a mixing glass with ice.
  10. Stir until cold.
  11. Strain into a chilled rocks glass.
  12. Garnish with a coconut ball tinted blue.

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