Cococabana
This flavour combination from award-winning bartender, Joe Schofield, draws on the marriage of coconut and Scotch that’s so popular across South East Asia. The best flavours from each component are enhanced for a cocktail that's earthy, but creamy with a touch of bitterness.
Serves:
Ingredients
30ml Coconut-infused Johnnie Walker Black Label
100ml Cold brew coffee
10ml Honey syrup
Equipment
1 Highball glass
1 Stirrer
1 Mixing glass
1 Straining bag (muslin or superbag)
1 Ice scoop
method
Cocoabana cocktail
Build ingredients in a highball over ice
Stir to mix
Garnish with a long orange twist.
Coconut-infused Johnnie Walker Black Label
700ml Johnnie Walker Black Label and 50g Desiccated coconut chips.
Infuse at room temperature for 1-2 hours.
Strain away coconut using superbag bag or muslin cloth.
Honey Syrup
Honey and warm water (3:1).
Dissolve honey into water and store.
Alcohol content 9.48g per serve.
