Ingredients:
2 oz Coconut Washed Bourbon
1 oz Coconut Lemon Oleo
.75 oz Acid Adjusted Pineapple Juice
Cabernet Sauvignon Float
Garnish:
Dried Coconut Flakes
Instructions:
Coconut washed bourbon: Melt down 2 oz of unrefined organic coconut oil to liquid form and combine with 1 liter of Bardstown Origen Bourbon in a container. Stir every 15 minutes for 1 hour and rest in a refrigerator overnight. Strain through a coffee filter and bottle the mixture.
Coconut Lemon Oleo: Combine 125 grams of lemon peels with 125 grams of sugar into a vacuum sealed bag and rest overnight. Add lemon peel and sugar from bag, 250 grams coconut water (using the water to rinse the bag after emptying the vacuum seal bag lemon peel/sugar mixture to get any residual), and another 250 grams of sugar to a pot and bring to a simmer. Let cool and bottle.
Acid Adjusted Pineapple Juice: Combine 1 liter of pineapple juice, 32 grams citric acid powder and 20 grams malic acid powder. Whisk until the acids dissolve and bottle.
Method:
Wet the rim of a rocks glass and coat with dried coconut flakes then add a large ice cube. Combine Coconut Washed Bourbon, Coconut Lemon Oleo and Acid Adjusted Pineapple Juice in a shaker tin. Add ice and shake to incorporate, chill, and dilute. Strain combined cocktail into the rocks glass. Top cocktail with a ¼ inch Cabernet Sauvignon float. Enjoy!