Coconut Orange Gin Fizz
Mystery March Week 3
Mystery March Cocktail Hour continued with our mix of mysterious ingredients pulled from a hat — an alcohol, a fruit, and spice/herb and a wildcard. Staff member Ariel was up this week and luck was sure on her side when she chose her ingredients.
Her mystery ingredients were…
Alcohol: Gin
Fruit: Orange
Spice/Herb: Peppercorn
Wildcard: Coconut
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Our Cup of Choice: Revelstacker
This drink has a lot of colour to it so we thought a nice clear glass would work well! Plus the different coloured rims let you know which drink is yours. The best part about these glasses? They stack! So you can carry a few out to the front yard in one go for your next social distanced picnic.
Ingredients:
1 1/2 oz Monashee Ethos Gin
1 oz fresh squeezed orange juice
3/4 oz coconut simple syrup
3 - 4 drops peppercorn bitters
peach soda water
To make the coconut simple syrup mix together 1 cup of water with 1 cup of sugar in a saucepan and add a 1/2 cup of coconut flakes. Bring to a simmer for about 5 minutes. Strain the syrup and save the coconut for your garnish!
To make the peppercorn bitters you need a high content grain alcohol. You only need a few drops of bitters so you don’t need to make a lot. Take about 1/4 cup of the grain alcohol and add a handful of peppercorns. Let this sit overnight to infuse.
We’re building this drink directly in our Revelstacker cups. Start by filling your cup with ice and pour in your Monashee Ethos Gin. We used our Citrus Reamers to make some freshly squeezed orange juice ahead of time. Add your orange juice and your coconut syrup to your cup. It’s best if you use a dropper when you add the bitters but we didn’t have one handy so you can always use our little trick. Take your straw and dip it into the bitters then cap the top with your finger. Slowly release your finger above your glass to drop out about 3 - 4 drops. Stir with your glass stir stick — stir this before you add the soda water or it will go everywhere! And finally top your cup up with the peach soda water.
Garnish:
Strawberries, halved
Candied Coconut (saved from making the simple syrup)
The coconut was so delicious and candied that we saved it for this garnish. And because who can resist a strawberry we decided to add one to this cocktail. Take your strawberry and cut it in half then roll it in the candied coconut. Add a little slit halfway up your strawberry so it can perch on the rim of your cocktail.
So refreshing and full of colour and vitamin C. And as Ariel put it… “it’s hydrating because there’s water in here — it’s healthy. It’s perfect for glassblowing or sports! The perfect recovery drink”
xoxo
- Big Eddy Glass Works
Want to see us make this cocktail? Check out our livestream cocktail hour on our IGTV!