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.
This recipe originally appeared as part of “10 Scotch Cocktails to Drink in Bars Now.”
- 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.