GUD BLOG: SINGLE POST
Drunken Angel
Coconut syrup was one of my primary cocktail revelations of the last year. It’s a flavor that generally evokes in me an absolute numb, deadened sensation. Total ennui. It’s not that I hate coconut: I just don’t like it, and it’s never done much for me.
But last January or so, I had some ideas for drinks based off of coconut ranging from mixing it with rum and Aperol to using it in an egg white foam atop bourbon and chocolate bitters with fresh chocolate for sort of a German Chocolate Cake flavor. I found earlier this month that I, much to my surprise, missed having coconut syrup around.
So I made more and decided to start making drinks based upon it again. Of all the cocktails I’ve made recently, this is surprisingly my favorite, a nicely balanced drink that really only hints at coconut. The absinthe rinse is crucial: Minus that component, this particular recipe comes off as a just a touch flabby. Somehow, the absinthe highlights the citrus without adding much of the characteristic anise/licorice flavor. Pretty much awesome.
I’m calling it the Drunken Angel. Here’s the recipe.
Drunken Angel
- .75 oz aged rum (not too flavorful – in this case, I used Appleton 12)
- .75 oz white rum
- .75 oz lime juice
- .5 oz yellow chartreuse
- .5 oz coconut syrup
- Absinthe
- 1 egg white
- Peychaud’s bitters
Combine all the ingredients save the bitters in a shaker. Dry shake. Shake with ice. Swirl a bit of absinthe in a coupe and discard any that immediately puddles. Double strain the drink into the coated glass. Gently dash the Peychaud’s over the top of the drink, trying to concentrate several dots in the center. Use a toothpick to draw the bitters out into a nebulous, heavenly shape. Discard the toothpick, pick up the glass, and get your drink on.
To make coconut syrup, heat up equal parts sugar and water to create a 1:1 simple syrup. Give it a stir and don’t let it boil. As soon as all the sugar is dissolved, add unsweetened, unadulterated, flaked coconut to the syrup and let it sit for about a half hour to an hour until your kitchen smells like coconut.
2011.11.28 Evan Hansen at 11:05 pm
This entry was posted in GUD Blog and tagged Chartreuse, cocktails, recipe, rum. Bookmark the permalink.
