An Irish Coconut Old-Fashioned

Photo by Arlene Ibarra

So often these days, you see a new cocktail menu & it is filled with tropes and drinks that you have already seen a million times before…the spicy tequila drink, the brown & bitter rye cocktail, etc. I don’t want to knock those formulas, because they work for a reason. That is why we reach for them consistently over time — because they are truly timeless.
However, isn’t it fun to flip the expectations on their head and do simple and clean drinks from a completely different mindset? That was my inspiration when I came up with the menu at my most recent property, Raised by Wolves, a combination of craft cocktail bar & boutique bottle shop that is in a mall of all places. I figured that if the concept wasn’t cookie cutter than the drinks shouldn’t be either.
With that said, here is one that has quickly become our best-seller & I thought that it would be fun to share with you guys. It uses a couple of cool kitchen techniques, namely sous vide & fat-washing, which sound way more complicated and fancy than they really are, so don’t be afraid to try them out.

ISLAND OLD-FASHIONED
2oz Coconut Fat-Washed Irish Whiskey
.5oz Banana Liqueur (We recommend Giffard or Tempus Fugit)
1 dash Amargo Chuncho Peruvian Bitters
1 dash Angostura Bitters

METHOD: Stir
GLASSWARE: Double Old-Fashioned 
GARNISH: Grated Nutmeg

COCONUT IRISH WHISKEY
220 grams Coconut Oil
1 L Irish Whiskey

Recipe: 
1. Seal and then sous vide the infusion at 135F for 2 hrs.
2. Cool it in the freezer overnight.
3. Once the fat is solidified strain out coconut with a cheesecloth.
4 Label, date & enjoy!