Bartender Jeremy Oertel has a way with crushed ice and coconut cream. He used those two tools to famous effect a few years ago in the Brancolada, the standout cocktail at Brooklyn’s Donna. Now, he’s worked his magic again at The Hidden Pearl, another Brooklyn bar, tucked behind a ramen restaurant. Here, New York Distilling Company’s Perry’s Tot Navy Strength Gin is combined with sake, lime juice and vanilla syrup.
- 1 1/2 ounces New York Distilling Company Perry's Tot Navy Strength Gin
- 3/4 ounce Umenoyado Yuzushu sake
- 1/2 ounce lime juice
- 1/2 ounce vanilla syrup (see Editor's Note)
- 1/2 ounce coconut cream (see Editor's Note)
Garnish: lemon zest and toasted coconut
- Combine ingredients in cocktail shaker filled with ice and shake until chilled, about 15 seconds.
- Strain into a large rocks glass filled with crushed ice.
- Garnish with lemon zest and toasted coconut.
1 Organic Tahitian vanilla pod
2 cups sugar
2 cups water
Combine sugar and water in a large pot. Cut vanilla bean down the middle and then in fourths. Rip open pod to expose all the beans. Add to pot. Bring to a boil, and simmer for 3 minutes. Cover and let stand 24 hours. Fine strain, bottle and store in fridge for up to two weeks.
3 cans Coco Lopez
1 can coconut milk
Add Coco Lopez and coconut milk to a Cambro insulated container. Stir to combine. If Coco Lopez remains chunky, use the whisk to beat it. If still chunky use a blender, being careful not to blend for too long, which will turn it into whipped cream. Store in the refrigerator for up to two weeks.