Backbar bar manager Carlo Caroscio (who spent six years at chef Bryan Voltaggio’s flagship fine-dining restaurant Volt) keeps things relaxed but never dumbed-down. Bartender Joseph Habib’s Kiwi Bird arrives on a tray of ice with a cute kiwi bird gazing into a barrel glass. Scotch is bolstered by vodka, then goes tart and lush with kiwi, coconut cream, lime and orange bitters.
- 1 oz Compass Box Great King Street Artist’s Blend scotch
- 1 oz Broken Shed vodka
- 1 oz Coconut cream*
- 1 oz Kiwi syrup**
- 1 dash Regans’ Orange Bitters No. 6
- Garnish: Kiwi slice
- Garnish: Grated nutmeg
Add all ingredients into a shaker with ice and shake.
Strain into a Tiki mug over crushed ice.
Garnish with a kiwi slice and freshly grated nutmeg.
Serve with a straw.
*Coconut cream: Combine 2 parts Coco Lopez and 1 part coconut milk.
**Kiwi syrup: Combine 1 part Perfect Purée kiwi purée with 1 part simple syrup.