Ingredients
| 50ml white rum, preferably Flor de Caña 4 year | |
| 15ml coconut-washed Campari | |
| 60ml fresh watermelon juice | |
| 15ml lime juice | |
| 15ml grenadine | |
| 30ml aquafaba (chickpea water) or egg whites | |
| FOR THE COCONUT-WASHED CAMPARI | |
| 40g coconut oil | |
| 200ml Campari |
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Instructions
| 1. | Combine all the ingredients in a cocktail shaker. |
| 2. | Dry shake vigorously for two minutes. |
| 3. | Add ice and shake for another minute. |
| 4. | Strain into a highball glass with ice. |
| 5. | FOR THE COCONUT-WASHED CAMPARI |
| 6. | Heat the coconut oil in a hot bain marie (or a double boiler or a metal bowl placed over a pan of boiling water), until it becomes liquid and is completely clear. |
| 7. | Pour into a plastic container with the Campari and stir. |
| 8. | Allow to macerate for a minimum of 5 hours, stirring (or shaking) occasionally. |
| 9. | Place in the fridge overnight (while the coconut oil can solidify within an hour or two, the best results happen overnight). |
| 10. | Remove the solidified coconut oil and discard. |
| 11. | Strain through a mesh strainer and keep until needed. |
Drinks Ezequiel Marquez / Food Callum Liddicoat / Photography Tony Nyberg
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