Preparation
- Make the syrup by simmering 1 cup coconut water with ½ cup sugar, then let it cool.
- Shake rum, syrup, passion fruit juice, and bitters with ice until chilled.
- Double strain into a chilled coupe.
- Garnish with a flower petal and a light sprinkle of coconut dust.
Additional Notes
Glassware: Coupe
Garnish: One Edible Flower Petal (Hibiscus or Marigold) and a dusting of Toasted Coconut “Ash”
Yield: 12–16 oz. Use 2 dashes per daiquiri.
Notes: Reuse a jar and compost solids for sustainability.
*Smoked Pineapple Bitters
Ingredients
- Peels from 1 Pineapple
- 1 cup High-Proof Vodka (100+ proof)
- 1 tsp Gentian Root
- 1 tsp Coriander Seeds
- 1 small Cinnamon Stick
- 1 Tbsp Lapsang Souchong Tea (or wood chips)
- 1 cup Water
Preparation
- Toast the tea in a skillet for 1–2 minutes. Add pineapple peels, cover, and smoke off heat for 5–10 minutes. Let cool.
- In a jar, combine smoked peels, gentian, coriander, cinnamon, tea, and vodka.
- Seal and steep for 10–14 days, shaking daily.
- Strain through cheesecloth, mix with water, and bottle in a dropper.
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