In what began as spin on a frozen Daiquiri, Hayley Wilson swaps traditional rum for a locally made coconut gin, bolstered by a rich coconut syrup and a splash of Aperol. “Aperol and coconut together taste like suntan lotion in the best possible way,” says Wilson, who serves the drink on pebbled ice with a float of Angostura bitters, which, aptly, take on the color of sunburn.
Coppertone
Hayley Wilson, Portland Hunt + Alpine Club | Portland, ME
Ingredients
Serving: 1
- 1 1/2 ounces coconut gin, preferably Bimini
- 1 ounce coconut syrup (see Editor’s Note)
- 3/4 ounce lime juice
- 3/4 ounce Aperol
- 3 dashes Angostura bitters
Garnish: lime wheel, umbrella
Directions
- Combine all ingredients in a mixing tin, except bitters, and shake with ice.
- Strain into a Collins glass over pebble ice.
- Top with more pebble ice and Angostura bitters.
- Garnish with lime wheel and umbrella.
Editor's Note
Coconut Syrup:
500 grams sugar
250 grams water
125 grams coconut oil
Make a 2:1 simple syrup by combining the sugar and hot water into a vessel and stir until the sugar dissolves. Add coconut oil to the mixture while it is still hot and stir to incorporate. Leave the mixture out at room temperature for 4 hours, stirring occasionally and then freeze it for at least 4 hours or overnight. The coconut oil will freeze as a cap on top of the liquid, gently remove it and then strain the liquid into a new container. Store covered in the refrigerator.