Island in the Sun: A Brandy Cocktail

Name: Island in the Sun: A Brandy Cocktail
Ingredients: 1 1/2 oz coconut fat-washed Singani 63; 1 1/2 oz fresh kiwi shrub; 1 oz pineapple juice; 1/2 oz Lustau Manzanilla Sherry; 1/4 oz fresh lime juice; 1 dash brown miso tincture

From Imbibe Magazine·View original →

champagne

Ingredients

1 1/2 ozcoconut fat-washed Singani 63
1 1/2 ozfresh kiwi shrub
1 ozpineapple juice
1/2 ozLustau Manzanilla Sherry
1/4 ozfresh lime juice
1dash brown miso tincture

Preparation

1.
Add all of the ingredients to the shaker with ice. Shake and strain into the glass. Garnish. Kiwi ShrubAdd 1 cup of peeled kiwi fruit, 1 cup of white sugar, and 1/3 cup of champagne vinegar to a blender. Blend until combined and sugar is dissolved. Strain. Will keep in the refrigerator for 3 weeks. Brown Miso TinctureCombine 1 cup of grain neutral spirit with 1/3 cup of brown miso paste and mix together. Strain off any solids then bottle into a dasher bottle. Will keep for 1 month. Coconut Oil Fat-Washed Singani 63 Combine 4 oz. of coconut oil in liquid form to 1 750 ml bottle of Singani 63. Mix together then put in a freezer. Let it freeze until the oil is solidified. Strain through a coffee filter or cheesecloth. Re-bottle. Will keep for 1 month.