Coconut enhances a variety of cocktails, contributing rich flavor and unique textures. Bartenders utilize coconut cream in tropical classics like Piña Colada, while coconut water adds interesting dilution to cocktails without altering texture. Classic drinks like Scotch and Coconut showcase coconut water's subtle tang that complements other ingredients. Bartenders also employ coconut oil-washing techniques for drinks like Daiquiris and Negronis to infuse tropical notes without increasing volume. Fat-washing with coconut oil allows for deeper flavor in cocktails, exemplified by creations like Negroni Riposato.
Coconut water is a great way to make the dilution in a cocktail more interesting without changing the texture of the drink. The ingredient is key to classics like the beloved Caribbean drink Scotch and Coconut, and its subtle tang offers a good complement to mineral-forward ingredients in, say, a spritz.
To get coconut flavor without adding more volume to a drink, bartenders at The Rockwell Place in Brooklyn developed a technique they call 'coconut blasting.' To do it, they bottle coconut oil-washed Everclear in a dasher and add drops of it to everything from Daiquiris to Negronis, lending them 'just a whisper' of tropical notes.
Collection
[
|
...
]