Spanish for “Paradise City,” this tropical combination was created by Andra “AJ” Johnson, beverage director of Serenata and Zumo, Washington, D.C. This drink will transport your taste buds to the warm islands no matter what the temperature is outside.
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.)
