Potent Potables

Gin, Lemongrass Shochu, Lemon, Pineapple, Spiced Coconut Honey, Makrut Liqueur, Haberno Tincture

Bartender Ally Marrone of Grand Army | Brooklyn

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Adapted by StarChefs | january 2023

INGREDIENTS:

Cinnamon Syrup:
20 grams cracked cinnamon
500 grams sugar

Vanilla Syrup:
1 vanilla bean
1 quart rich simple syrup

Coconut Cream:
3 cans Coco Lopez
1 can coconut milk 

Spiced Coconut Honey:
9 ounces honey
1½ ounces allspice dram
Agar agar

To Assemble and Serve:
¾ ounce Amass dry gin
¾ ounce lemongrass shochu
½ ounce lemon juice
½ ounce pineapple juice
2 dashes Matchbook Distilling Makrut liqueur 
1 dash Scrappy's Bitters habanero tincture
Pineapple wedge, dusted with Thai seasoning

METHOD:

For the Cinnamon Syrup:
In a saucepan over medium heat, toast cinnamon until aromatic. Set aside. In a large stockpot over medium high heat, bring 500 grams water to a boil. Add sugar and cinnamon. Continue to maintain a rolling boil until all of the sugar has dissolved. Transfer to a nonreactive container and refrigerate overnight. The next day, strain the mixture through a chinois and transfer to a squeeze bottle. Refrigerate.

For the Vanilla Syrup:
On a work surface, scrape the vanilla beans from the pod and transfer to an empty quart container. Discard pod. Pour simple syrup over the seeds. Refrigerate overnight.

For the Coconut Cream:
In a Vitamix blender, combine all ingredients. Purée until smooth. Transfer to a nonreactive container and refrigerate.

For the Spiced Coconut Honey:
In a large mixing bowl, combine honey, dram, 6 ounces Cinnamon Syrup, 1½ ounces Vanilla Syrup, and 10 ounces Coconut Cream. Stir to combine. Emulsify mixture with agar agar. Transfer to a squeeze bottle and reserve.

To Assemble and Serve:
In a shaker with ice, add gin, shochu, lemon juice, pineapple juice, Makrut liqueur, habanero tincture, and 1 ounce Spiced Coconut Honey. Shake and strain into a small snifter glass with pebble ice. Garnish with pineapple wedge.

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