INGREDIENTS
- 2 oz. Bardstown Bourbon Fusion Series No. 2 (or other bourbon with a dry finish)
- 1¼ oz. coconut water hibiscus shrub (recipe below)
- 1 oz. coconut milk
- ½ oz. lime juice
- ¼ oz. John D. Taylor’s Velvet falernum
- Toasted coconut flakes and an edible orchid for garnish
DIRECTIONS
Combine all ingredients in a shaker with ice. Shake vigorously until chilled. Strain over crushed ice in a Highball or Collins glass. Garnish with toasted coconut flakes and an edible orchid.
Coconut Water Hibiscus Shrub
- 8 oz. coconut water
- 1 cup sugar
- ¼ cup dried hibiscus flowers
- Rind of 2 oranges
- Rind of 1 lemon
- 1 whole star anise
- 2 oz. apple cider vinegar
Continuously stir coconut water and sugar in a pot over low heat until sugar dissolves. Add hibiscus and increase heat to medium. Stir occasionally for 4 to 5 minutes until the hibiscus is submerged in the syrup. Add citrus peels and star anise, and increase heat to bring to a boil. Once boiling, reduce heat to low and simmer for about 15 minutes. Remove from heat, cool, then strain. Add apple cider vinegar and simmer over low heat for 5 to 8 minutes. Remove from heat and cool. Strain into a glass jar, seal, and refrigerate for up to three months. (If shrub crystallizes, place in a pot over low heat until melted.)