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It’s 5-O’Clock Somewhere: The Coconut Cooler We’re...
5/16/2014
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It’s 5-O’Clock Somewhere:
The Coconut Cooler

We’re firm believers in cracking a cold one and calling it a day. But sometimes… >

It’s 5-O’Clock Somewhere: The Coconut Cooler

We’re firm believers in cracking a cold one and calling it a day. But sometimes, it’s just as refreshing to roll up your sleeves, break out the bar tools and muddle like you mean it. Starring exotic ingredients (take a bow, ugli fruit juice!) and a homemade coconut-lemongrass syrup, this Thai-inspired treat is well worth the prep time.

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WHAT YOU’LL NEED
2 oz. vodka
2 oz. ugli fruit juice
1/2 oz. lime juice
1/2 oz. falernum
1/2 oz. coconut-lemongrass syrup (recipe follows)
Dash of grapefruit bitters
Sparkling water (optional)


HOW TO MAKE IT…

Coconut-lemongrass syrup
To make the syrup, remove the green ends of two stalks of fresh lemongrass. Slice the remaining white stalks lengthwise and gently smash with the flat side of a knife. Add the crushed lemongrass, one 14 oz. can of coconut milk, 3/4 cup of sugar and a pinch of salt to a saucepan over medium heat; bring to a boil. Lower the heat and simmer for several minutes uncovered. Let cool and remove the lemongrass stalks.

Cocktail
Combine all ingredients except sparkling water in a cocktail shaker and fill with ice. Shake vigorously and strain into glasses filled with plenty of ice (our Rain Patted Tumblers work oh-so-nicely). Top with the sparkling water and congratulate yourself on a cocktail well crafted.