“An Australian icon transformed into a modern Australian style cocktail. Nan would be proud.”
- 45ml roasted coconut Rare Dry Gin
- 25ml lemon juice
- 10ml dry vermouth
- 15ml creme de cacao
- 2tbsp Four Pillars Gin Marmalade
- coconut flakes
Lightly moisten one side of coupette and coat with coconut flakes. Chill glass. Add all ingredients to a shaker with plenty of ice. Shake vigorously for 5-7 seconds and then fine strain into the glass. Garnish with a twist of lemon.
For the roasted coconut Rare Dry Gin...
- 100g desiccated coconut flakes
- 1 bottle Rare Dry Gin
Add coconut flakes to a non-stick pan over a low heat. Continuously stirring so that they do not burn. Once the flakes start changing colour, turn the heat to low and continue until they are toasted to a light brown colour. Add the flakes to the Rare Dry Gin. Strain once the mix has cooled and the gin has turned golden brown.