Crab Key

Coconut Oil-Infused Scotch Whisky, Coconut Water Syrup, Macadamia Nut Liqueur, Coconut Liqueur, Orange Bitters

Bartender Garret Richard of Sunken Harbor Club | Brooklyn

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Adapted by StarChefs | january 2023

INGREDIENTS:

Coconut Oil-Infused Scotch:
3 liters Scotch whisky
710 milliliters melted coconut oil

Coconut Water Syrup:
250 grams coconut water
220 grams sugar

Saline Solution:
20 grams salt

To Assemble and Serve:
½ teaspoon macadamia nut liqueur 
¼ teaspoon coconut liqueur 
2 dashes orange bitters
Dehydrated coconut slice

METHOD:

For the Coconut Oil-Infused Scotch:
In a large nonreactive container, combine all ingredients. Let infuse 4 hours at room temperature. Refrigerate until fat has solidified. Skim off fat and strain mixture through a coffee filter-lined chinois. Reserve.

For the Coconut Water Syrup:
In a nonreactive container, combine sugar and coconut water. Stir until mixture reaches 30 brix on a refractometer. Strain and set aside. 

For the Saline Solution:
In a nonreactive container, combine salt and 80 grams water. Stir until salt has dissolved. Set aside.

To Assemble and Serve:
In a mixing glass with ice, combine 2 ounces Coconut Oil-Infused Scotch, 1 teaspoon Coconut Syrup, macadamia nut liqueur, coconut liqueur, 3 dashes Saline Solution, and orange bitters. Stir. Strain into an old fashioned glass with a large ice cube. Garnish with dehydrated coconut.

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