This cocktail by Alex Day and Devon Tarby at The Normandie Club in Los Angeles employs bourbon cooked sous vide for two hours along with toasted coconut flakes—a much quicker and intense infusion than you’d get by simply adding a handful of flakes to the bottle and shaking it periodically for a few days.
- 3 oz Coconut bourbon*
- 1/4 oz Apple brandy
- 1/4 oz Spiced almond demerara syrup**
- 1 dash Angostura bitters
- Garnish: Dried apple slice
Add all the ingredients to a mixing glass with ice, and stir until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a dried apple slice.
*Coconut bourbon: Toast 3 1/2 tbsp coconut flakes on medium heat for 5 minutes or until slightly golden. Combine flakes with a 750mL bottle of Old Forester bourbon and place in a hot water bath at 145o F for 2 hours. Remove from hot water bath, and place in an ice bath until fully cooled. Strain into a quart container and freeze for 24 hours, remove all solids, and rebottle.
**Spiced almond demerara syrup: Combine 14 tbsp demerara sugar and 7 tbsp water in a saucepan over low heat, stirring until sugar is dissolved. Add 1 1/2 tbsp sliced almonds, 1 tsp cinnamon bark and 1 pinch cloves. Simmer for 10 minutes, stirring occasionally. Remove from heat, allow to cool and strain out solids. Refrigerate between uses.