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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