KILMARNOCK SWIZZLE

• DESCRIPTION

  Focusing on the delicate notes of Johnnie Walker black, we’ve paired coconut with a wine reduction for a cocktail that drinks light and refreshing.

• RECIPE

  1.75 oz Johnnie Walker Black

  0.5 oz Toasted Coconut Infused Wine Reduction

  0.75 oz Coco Real

  0.25 oz Simple Syrup

  2 dashes Black Lemon Bitters

  0.5 oz Lime Juice

• PREPARATION

  Build ingredients into bottom of glass. Stir well and top with crushed ice. Swizzle to mix ice and liquid. Top with more crushed ice and shape into a dome. Top with microplaned lime zest and toasted coconut.

• GLASSWARE

  Hurricane Glass or something of similar volume.

• GARNISH

  Straw, Toasted Coconut & Lime Zest

• ICE

  Crushed or Pebble Ice

• TOASTED COCONUT WINE REDUCTION

  1700g White Wine Blend (see below)

  300g Italicus

  Add ingredients to a stock pot and let reduce by 50% - set aside and let cool slightly. To this mixture (which should be roughly 1000g) add 100g toasted coconut flakes and sous vide for 45 minutes at 70C. Let cool and strain. Let sit overnight in a refrigerator to let fats from coconut solidify. Strain off the fats and reserve the wine reduction liquid.

  White Wine Reduction - use a blend of open wines taking care to use a mix of wines that work well together. For our purposes, we used several light white wines including Riesling and Chardonnay but also added some dry sherries and madeiras. Get creative with this flavor profile.