This cocktail by Will Piquette, the principal bartender at Alcove in Boston, uses vodka as the dominant spirit to avoid overwhelming the palate, yet it’s moderated and given dimension with oloroso sherry for nutty depth, coconut lemongrass syrup, orange juice and rhum agricole, which gives grassy notes to compliment the lemongrass.
This recipe originally appeared as part of “Use Vodka to Boost the Flavor and Body of Your Cocktails. This Is How You Do It.”
- 1 oz Reyka vodka
- 1/2 oz Oloroso sherry
- 1/2 oz Rhum agricole
- 1/2 oz Coconut-lemongrass syrup*
- 1/2 oz Orange juice
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a rocks glass over fresh ice.
*Coconut-lemongrass syrup: Blend 15 oz coconut water, 15 oz coconut cream, 1 7/8 cups sugar and a chopped lemongrass stalk in a blender. Strain out solids. Store syrup in the refrigerator for up to a week.