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***
__________
Curry leaf sprig
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.
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***
__________
Curry leaf sprig
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.
