“There’s always been a strong creative duality between myself and [my twin brother] Miguel,” says Milo Salehi. “We just work better when we’re bouncing ideas off of each other, so I wanted to express that partnership with two contrasting but complementary flavors and aromatics.” In this Tuxedo variation, Milo focuses on bold flavor pairings, like carrot eau de vie complementing coriander-forward gin, sarsaparilla aromatics and Key lime oil, which, in Milo’s words, “work beautifully together.”
- 1 1/2 ounces coconut-washed gin, preferably Bombay Sapphire (see Editor's Note)
- 3/4 ounce bianco vermouth, preferably Bordiga
- 1/4 ounce manzanilla sherry
- 1/4 ounce carrot eau de vie
- 2 dashes Peychaud's bitters
- 2 dashes aromatic bitters
- 1 spritz sarsaparilla aromatic spray (see Editor's Note)
- 1 spritz Key lime oil
Garnish: carrot twist
- Combine all ingredients, except for the aromatic sprays, in a mixing glass with ice and stir until chilled.
- Strain into a chilled coupe.
- Top with one spritz each of the sarsaparilla aromatic and Key lime oil.
- Garnish with a fresh carrot twist.
1 liter gin, preferably Bombay Sapphire
1 tablespoon high-quality coconut oil
8 grams shredded coconut
In a Mason jar, add 400 ml of the gin. In a small saucepan over low heat, warm the coconut oil. Add the coconut shreds and toast until golden brown. Once the coconut is browned, immediately add the coconut mixture to the jar with the gin. Seal, place in the freezer, and allow to infuse overnight. The next day, the oil and shreds will have formed a solid cap on top of the gin. Pass the contents of the jar through a fine-mesh strainer lined with cheese cloth. Discard the solids. (Note that the coconut shreds will drink up some of the gin, but you should end up with around 350 to 375 ml of coconut-washed gin.) Combine the coconut-washed gin with the remaining gin for a more balanced, less coconut-dominant blend.
Sarsaparilla Aromatic Spray
8 ounces gin, preferably Bombay Sapphire
8 grams Indian sarsaparilla
Place the gin and sarsaparilla in a jar and let infuse until it's dark and aromatic—about 24 hours.