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Coconut Extravaganza

Coconut Extravaganza

A spirit-forward cocktail, the Coconut Extravaganza recipe calls for Tequila Don Julio Añejo, coconut infused sweet vermouth, and chocolate mole bitters, the combination of which is a tropical, warm weather-friendly cocktail that balances strong and sweet to perfection.


Ingredients
For the Coconut Infused Sweet Vermouth
1
750 ml bottle Sweet Vermouth
1
cup
sweetened coconut flakes
For the Cocktail
1
ounce
Tequila Don Julio Anejo
1/2
ounce
coconut infused Sweet Vermouth
1
dash
chocolate molé bitters
1
smoked cinnamon stick
Directions
To create Coconut Infused Sweet Vermouth: add sweetened coconut flakes to vermouth and let stand for 2 hours. Strain coconut from liquid, add liquid back into bottle, label, and refrigerate until ready to use.
To make the cocktail: Combine Tequila Don Julio Añejo, coconut infused sweet vermouth, and chocolate molé bitters into a mixing glass with ice and stir. Strain contents into a rocks glass over one large piece of ice. Garnish with smoked cinnamon stick.

The base number of servings for this recipe is 1
OK

Categories 

Cocktails

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