Easy-Breezy Tropical Cocktail
Makes 2
INGREDIENTS
100ml Bombay Sapphire
½ cup coconut flakes, toasted
1 stick lemongrass, cut into 3 pieces
6 tbsp tinned peach syrup, strained
2 tbsp Martini Dry Vermouth
Peel of 2 oranges
Serving suggestion:
Desiccated coconut, toasted
Edible flowers
Tonic water
Orange peel
METHOD
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Half-fill 2 tumbler glasses with water and place in a muffin tray at an angle. Drop a few edible flowers into the water and place in the freezer for 6 hours, or overnight until frozen.
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Toast the coconut flakes in a pan over medium heat for 5-10 minutes, stirring regularly, until golden brown.
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Place in a jug and pour over the Bombay Sapphire Gin. Allow to infuse for 30 minutes.
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Combine the lemongrass and 2 tablespoons of the tinned peach syrup in a shaker and muddle.
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Strain the infused gin into the shaker and pour in the vermouth. Add the orange peel and shake to infuse.
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Remove the glasses from the freezer and dip the rim in the remaining peach syrup, followed by toasted desiccated coconut to garnish.
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Pour the cocktail through a strainer into both tumblers.
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Top with tonic water, garnish with a fanned orange peel and ENJOY!
*Please note that a fake frangipane (Plumeria) flower was used as a garnish in this video. We do not recommend using a real frangipani flower as it oozes a poisonous, milky sap that is toxic to humans and animals.