2 oz Toasted Coconut Mt. Gay Black Barel Rum*
.75 oz Fresh Lime Juice
.75 oz St. Vincent Orgeat
.5 oz Cointreau
4 Dashes Miracle Mile Choc Chili Bitters
4 Fresh Basil leaves
Brittini Rae /// Collectif 1806 /// Santa Monica
For each 750ml bottle of Mt. Gay Rum: Evenly spread 1 cup of unsweetened shaved coconut on a backing sheet and lightly toast in a conventional oven at 350 degrees until golden brown (about 5 minutes), do not burn. Infuse the toasted coconut with the rum for 24 hours at room temperature, strain, and bottle. Stays for 4 weeks.
Muddle fresh basil in tin, add all ingredients to shaker and shake (hard) with ice. Double strain into a Double Old Fashioned Glass with Fresh Ice. Garnish: Grated Chocolate and Fresh Basil leaf on a bamboo pick.
One of my favorite deserts is a Coconut Bravados by Los Angele’s Chef Jordan Kahn. It incorporates coconut cream, chocolate, basil oil and wafers. I wanted to turn that dessert into a cocktail, this is my interpretation.