Go Back
Print
Recipe Image
Smaller
Normal
Larger
The Vault at Milroys of Soho’s Coconut Butter Old Fashioned
Jon Hatchman
Print Recipe
Pin Recipe
Course
Cocktails
Cuisine
Global
Ingredients
75
grams
Coconut butter
heated
Buffalo Trace Bourbon
2
dashes of
Peychauds bitters
2
dashes of
Angostura bitters
10
ml
Sugar syrup (
You will need a coffee filter)
Instructions
To prepare
Add 75g of coconut butter, heated so it becomes a liquid, into a container with one bottle of Buffalo Trace bourbon
Leave at room temperature for 4 hours, then move to a freezer once the coconut butter has re-solidified
It should be easy to remove in one piece from the top of the bourbon. You can further filter it by pouring it through a coffee filter
To assemble
Add 60ml of infused bourbon, the sugar syrup and bitters to a tin over ice. Stir and serve over ice in a chilled rocks glass