101 Best New Cocktails: Grass Kilt by Brian Miller, formerly of Death & Company, New York City.
Adapted from a recipe by Brian Miller, formerly of Death & Company, New York City.
“I got inspired to make this drink through a friend who came back from Puerto Rico and told me stories of how everyone in his family would cut off the top of a coconut and pour scotch into it. At the time, it sounded a little gross. Then while doing a tea tasting with T Salon, they introduced me to their Green Tea with Coconut. From there it was a Reese’s Peanut Butter Cup moment—‘Your scotch is my coconut!’ ‘No, your coconut is in my scotch!’—together they taste great.” Brian Miller.
60 ml (2 oz) Green Tea with Coconut-Infused Famous Grouse scotch whisky
15 ml (.5 oz) fresh lemon juice
15 ml (.5 oz) pineapple juice
15 ml (.5 oz) Acacia Honey Syrup*
7.5 ml (.25 oz) Don’s Spices #4**
Shake over ice and strain into a chilled coupe.
*Acacia Honey Syrup: Mix 2 parts honey and 1 part warm water. Keep refrigerated.
**Don’s Spices #4: Muddle 0.3 oz of cinnamon bark in a saucepan. Add 200 g (1 cup) sugar and 240 ml (1 cup) water. Bring to a boil, stirring occasionally. Then reduce heat to a simmer and cover for 5 minutes. Remove from stove and keep covered overnight. The next day, strain the syrup and keep refrigerated.
gaz sez: Possibly the weirdest mother of a drink in this year’s 101 BNC. And Brian’s pretty weird himself. Make this one if you’d like to see a miracle when all these flavors come together as one. Incredible.
This is one of 2012’s 101 Best New Cocktails.
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