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The Vault at Milroys of Soho’s Coconut Butter Old Fashioned
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Course:
Cocktails
Cuisine:
Global
Author:
Jon Hatchman
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
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