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RECIPE

RECIPE

INGREDIENTS

40ml New Harbour Distillery African Dry Maroela Gin

25 ml Coconut Washed Campari*

25 ml Cacao Infused Rosso Vermouth**

Dash of New Harbour Distillery Orange Bitters

2 drops of saline***

__________

GARNISH

Curry leaf sprig

METHOD

Dreaming of creamy dark chocolate, nutty coconut, velvety marula and sweet citrus? This cocktail is perfect for delicious nights under the stars, but don't be fooled – it’ll test your mixology skills while teaching you some super nifty techniques that will elevate your cocktail game like a boss!

Jesse Chinn takes you through all the steps to make this delectable cocktail.

⚛︎ Add all ingredients in equal parts to a stirring glass filled with ice. 

⚛︎ Stir until chilled and combined. 

⚛︎ Strain into a rocks glass filled with ice. 

⚛︎ Garnish with a piece of good quality dark chocolate & serve. 

* For the Coconut Washed Campari:Combine melted coconut to Campari. Stir thoroughly to combine. Allow to stand. Chill overnight. Strain the liquid from the hardened coconut oil. 

** For the Cacao Infused Rosso Vermouth: Add a cup of cacao nibs to Rosso Vermouth and store in a cool, dark area for 24 – 48 hours depending on your preferred strength and intensity. Strain & bottle for use. 

*** Make a saline solution: Mix 20 g of salt with 80 ml of water. Shake until clear and keep it in a dropper dispenser. Why a salt solution? It reduces bitterness and enhances citrus flavours. 

INGREDIENTS

40ml New Harbour Distillery African Dry Maroela Gin

25 ml Coconut Washed Campari*

25 ml Cacao Infused Rosso Vermouth**

Dash of New Harbour Distillery Orange Bitters

2 drops of saline***

__________

GARNISH

Curry leaf sprig

METHOD

Dreaming of creamy dark chocolate, nutty coconut, velvety marula and sweet citrus? This cocktail is perfect for delicious nights under the stars, but don't be fooled – it’ll test your mixology skills while teaching you some super nifty techniques that will elevate your cocktail game like a boss!

Jesse Chinn takes you through all the steps to make this delectable cocktail.

⚛︎ Add all ingredients in equal parts to a stirring glass filled with ice. 

⚛︎ Stir until chilled and combined. 

⚛︎ Strain into a rocks glass filled with ice. 

⚛︎ Garnish with a piece of good quality dark chocolate & serve. 

* For the Coconut Washed Campari:Combine melted coconut to Campari. Stir thoroughly to combine. Allow to stand. Chill overnight. Strain the liquid from the hardened coconut oil. 

** For the Cacao Infused Rosso Vermouth: Add a cup of cacao nibs to Rosso Vermouth and store in a cool, dark area for 24 – 48 hours depending on your preferred strength and intensity. Strain & bottle for use. 

*** Make a saline solution: Mix 20 g of salt with 80 ml of water. Shake until clear and keep it in a dropper dispenser. Why a salt solution? It reduces bitterness and enhances citrus flavours. 

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