A simple coconut-washed spirit offers a fast track to tropical flavor in just about any drink. If done correctly, the solution should be crystal clear and remain uncloudy when added to drinks. The Rockwell team suggests four dashes as the standard, but feel free to use more or less as necessary. “I’ve heard that a few dashes in coffee before a shift is quite nice,” they say.
Coconut Blast #3
David Nurmi and Bryan Teoh, The Rockwell Place | Brooklyn, NY
Ingredients
Yield: 4 ounces
- 111 milliliters (about 3 3/4 ounces) Everclear (190 proof)
- 39 milliliters (about 1 1/3 ounces) water
- 75 grams (2/3 cup) organic unrefined coconut oil
- 2 #2 conical coffee filters
Directions
- Weigh 39 grams of water in a measuring cup, then add Everclear until the total volume is 150 mL (1 gram of water = 1 ml).
- Heat coconut oil in hot Bain Marie (or double boiler, or a metal bowl placed over a pan of boiling water) until it becomes liquid and is completely clear.
- Add oil to the Everclear-water solution and stir.
- Allow to macerate for a minimum of 5 hours, stirring (or shaking) occasionally.
- Place in freezer overnight. (While coconut oil can solidify within an hour or two, the cleanest/purest results have been as a result of longer freezing times).
- Remove the solidified fat and discard.
- Fold the seams of a #2 conical coffee filter and strain Coconut Blast.
- Discard filter, and repeat the straining process with the second filter. Store in a dasher bottle.