Coconut Infused Bourbon
10m prep 5m cook 0h ready
A homemade coconut-infused bourbon made by toasting coconut flakes with coconut oil, then infusing bourbon. The infused spirit is used in a cocktail with bitters and citrus twists.
Nutrition (per serving, estimated)
Estimated based off 4 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.7 mg
- Iron: 2.29 mg
- Magnesium: 51 mg
- Phosphorus: 157 mg
- Potassium: 328 mg
- Zinc: 1.54 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 56.7 g unsweetened coconut flakes
- 28.3 g virgin coconut oil
- 1 L bourbon
- 4.93 ml coconut sugar
- 2 angostura bitters
- 1 chocolate bitters
- 56.7 g Coconut-Infused Bourbon
- Key lime twist
- Orange twist
Let's Cook
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Step 1.
In a small sauté pan over medium heat, toast the unsweetened coconut flakes, stirring often, until golden, about 5 minutes.
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Step 2.
Remove the pan from heat and immediately add the virgin coconut oil, swirling the pan to stop the coconut flakes from cooking further. Allow the mixture to cool just slightly.
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Step 3.
In a plastic Cambro or jug, combine the bourbon and the coconut mixture, and whisk well. Let it sit at room temperature for 2 hours.
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Step 4.
Transfer the mixture to the freezer and freeze for 24 hours. This will solidify the fatty coconut oil, allowing for easy straining.
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Step 5.
Remove the mixture from the freezer and strain through a fine-mesh strainer lined with cheesecloth. Pour the coconut bourbon back into its original bottle and refrigerate until ready to use, for up to 6 months if refrigerated.
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Step 6.
To make the cocktail: Muddle the coconut sugar, angostura bitters, and chocolate bitters in an old-fashioned glass for about 10 to 15 seconds.
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Step 7.
Add the Coconut-Infused Bourbon and one large ice cube. Stir until well chilled.
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Step 8.
Garnish with a key lime twist and an orange twist.
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