This cocktail is a masterpiece by modern alchemist Scott Mayer. He was beverage director at Sra. Martínez, a restaurant that sadly closed in Miami last summer. It’s supposed to be a fall drink: Indian Summer refers to the heat wave in the middle of fall. It doesn’t matter, since in South Florida winter feels like spring.
The recipe calls for a toasted coconut infusion with Santa Teresa Claro. You all know how much I love Claro. But when my friends Gaby and Nelly came for lunch last week, I didn’t have enough Claro to mix three cocktails in a row, so I substituted it with Santa Teresa Linaje. I have no regrets.
The idea of creating a coconut infusion is to avoid the ugly coconut flavored rums you can buy at the stores. By toasting the coconut flakes and infuse them with añejo, you bring a new flavor dimension to the coconut, the rum and the cocktail itself. The addition of ginger liquor it’s just perfect. When you add the little wheels of jalapeño and Fresno chiles, this is simply heaven. Thank you Scott Meyer. You’re a genius.
1 ½ oz toasted coconut infused Ron de Venezuela Santa Teresa Claro (I used Ron de Venezuela Santa Teresa Linaje)
½ oz ginger liquor Domain de Canton
½ oz fresh lemon juice
½ oz honey syrup (1 part honey, 1 part water)
3 mint leaves
3 thin slices of jalapeño chile
3 thin slices of Fresno chile
To make the coconut rum infusion, put the coconut flakes on a baking sheet and toast them in a preheated 350°F oven, for 5-10 minutes, until golden. Wait until the flakes are cold. Put the flakes in a jar and cover them with the rum. Let stand for 3 hours.
To mix the cocktail, combine all ingredients, but the chiles, in a shaker with crushed iced. Shake and strain in a rock glass with crushed ice. Garnish with the chile wheels and stir.
To print the recipe click here.
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