COCONUT EXTRAVAGANZA
Serves: 1 (contains no more than 0.6 fluid ounces of alcohol)
Ingredients
1 ounce Tequila Don Julio Añejo
1/2 ounce Coconut Infused Sweet Vermouth
1 dash Chocolate Molé Bitters
Smoked Cinnamon Stick for Garnish
Instructions
1. Combine Tequila Don Julio Añejo, coconut infused sweet vermouth and chocolate molé bitters into a mixing glass with ice and stir.
2. Strain contents into a rocks glass over one large piece of ice.
3. Garnish with smoked cinnamon stick.
4. Serve in a rocks glass.
For Coconut Infused Sweet Vermouth
Ingredients
1 750 ml bottle Sweet Vermouth
1 cup Sweetened Coconut Flakes
Instructions
1. Add sweetened coconut flakes to a bottle of Sweet Vermouth.
2. Let sit for 2 hours.
3. Strain out coconut and add liquid back to the bottle.
4. Label and refrigerate.
