Monkey Fizz will trick you with its texture—it’s clear and fizzy but the mouthfeel is heavier than you’d expect. The coconut oil- and cacao butter-infused gin give it heaps of richness while makrut lime provides a spicy and zesty kick.
- 1 1/2 ounces coconut and cacao gin (see Editor's Note)
- 1 1/2 ounces makrut lime syrup (see Editor's Note)
- 3/4 ounce lime juice
- 2 dashes orange bitters
- soda water, to top
- Combine all ingredients in a Collins glass over ice.
- Stir to combine.
Coconut and Cacao Gin:
3 cups gin
1 ounce coconut oil
1 ounce raw cacao butter
Melt together the coconut oil and cacao butter in a saucepan over low heat. Combine the mixture with the room temperature gin in a freeze-proof container with a lid. Allow the gin to infuse for 24 hours, then transfer the container to the freezer until the fats turn solid. Skim the cacao butter and coconut oil from the top and filter the gin through a coffee filter.
makrut Lime Syrup:
10 fresh makrut lime leaves
1 cup boiling water
1/2 cup sugar
Add the makrut lime leaves to the boiling water and allow them to steep for 10 minutes. Strain, and add the sugar.