It’s 5-O’Clock Somewhere: The Coconut CoolerMay 16, 2014
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.
WHAT YOU’LL NEED2 oz. vodka
2 oz. ugli fruit juice
½ oz. lime juice
½ oz. falernum
½ oz. coconut-lemongrass syrup (recipe follows)
Dash of grapefruit bitters
Sparkling water (optional)
HOW TO MAKE IT
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, ¾ 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.
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.