A spirit-forward, modern cocktail that will take center stage at any event.
Difficulty
Intermediate
Ice
Large ice sphere
Glass
Double rocks
Garnish
Walnut shell filled with toasted coconut
Occasion
Warm Weather
1
Ingredients
- oz
- ml
| 2 oz | Roca Patrón Silver |
| .5 oz | Housemade toasted coconut syrup* |
| 6 dashes | Bittermans XOCOLATL Mole Bitters |
| + | Hollowed walnut shell filled with toasted coconut for garnish |
| 60 ml | Roca Patrón Silver |
| 15 ml | Housemade toasted coconut syrup* |
| 6 dashes | Bittermans XOCOLATL Mole Bitters |
| + | Hollowed walnut shell filled with toasted coconut for garnish |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- Add all ingredients to a double rocks glass, fill with ice and stir.
- Garnish with hollowed walnut shell filled with toasted coconut.**
*Housemade toasted coconut syrup:
1 cup Toasted shredded coconut**
1 cup Pure cane sugar
1 cup Water
- Place all ingredients in saucepan on medium heat.
- Stir until sugar is dissolved.
- Remove from heat and let sit for 20 minutes.
- Strain coconut from syrup and store in refrigerator until use.
**Toasted coconut:
- Preheat oven to 350°.
- Place shredded coconut on flat baking sheet and put in oven.
- Check coconut every 3 minutes.
- Stir occasionally as not to burn coconut.
- Once coconut is golden brown, remove from oven and cool.
