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Times-Tiki'n-Away---Jonathan-Stanyard-(photo-credit)-600

Times Tiki’n Away

1 drink

Jonathan Stanyard (IG: @thebittergringo) / Owner, The Bitter Gringo Co. Seattle, WA; Photo by Melissa Sampedro (IG: @world_kitchen_adventures)

    • 1 1/2 oz. Banana Infused Rhum Agricole
    • 1 1/2 oz. Coconut Washed Tequila Blanco
    • 1/4 oz. The Perfect Purée Passion Fruit Concentrate, thawed
    • 3/4 oz. salted tangerine vinegar cordial
    • 3/4 oz. pineapple juice
    • 1/2 oz. lime juice
    • 1/4 oz. Orgeat syrup
    • 1/4 oz. Angostura Bitters infused with Vanilla Bean
For the Banana Infused Rhum Agricole:
    • 1 ripe banana, sliced
    • 100 grams banana chips
    • 500ml Rhum Agricole
Method for the Banana Infused Rhum Agricole:
Place the sliced bananas and banana chips into a glass jar, and add Rhum Agricole. Let this sit at room temperature for 24 – 36 hours, finely strain and keep refrigerated.
For the Coconut Fat Washed Tequila Blanco:
    • 4 oz. coconut oil
    • 500ml tequila
Method for the Coconut Fat Washed Tequila Blanco:
Melt coconut oil and let it rest to cool to room temperature or closest to before it hardens. In a glass container, add this coconut oil to tequila. Shake vigorously and let rest for 6 – 8 hours at room temperature. It is ok to shake a few times during this to help the molecules mingle. Next, place the jar into the freezer for 6 – 8 hours or overnight. Remove from the freezer, and remove the solidified fat from the top, and strain the infused tequila through cheesecloth to remove all coconut oil bits. Keep in an airtight bottle.
For the Angostura Bitters infused with Vanilla Bean:
    • Fresh vanilla bean
    • 200ml Angostura Aromatic Bitters
Method for the Angostura Bitters infused with Vanilla Bean:
Slice a fresh vanilla bean down the middle and place in a jar with Angostura Aromatic Bitters. Shake well and let rest for 4 weeks.
Method for the Cocktail:
Add all ingredients except bitters into a cocktail shaker with 1 large ice cube. Whip/shake until cocktail is chilled well. Strain into a Libbey Belgian Tulip Glass packed with crushed or pebble ice. Carefully lay the float of bitter across the top of the cocktail. Garnish with pineapple leaves and citrus wheel.
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