Scotch and Coconut
0
Scotch shaken with a generous measure of coconut cream, Triple Sec and a little lemon juice, served in a coupe with a salted rim. Rich and soft, with orange peel and a cinnamon stick alongside; created by Dave Arnold at Booker & Dax in New York City.
Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Recipe Variations
Ingredients
Servings:
1
Your bar: 0/7
45 ml
1 twst
expressed and discarded
1 pinch
or 2 drops saline solution
as garnish
8 ml
75 ml
fresh; frozen into cubes in advance
15 ml
🌱 Vegan🌾 Contains gluten
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AdInstructions
- Make two ice cubes using coconut water.
- Combine scotch, pineapple juice, and salt in a shaker.
- Shake vigorously until the ice is crushed to a slush.
- Pour the mixture through a strainer into a coupe glass.
- Express orange peel over the drink and discard it as garnish.