A low ABV stirred cocktail that is tropical, nutty, floral and umami. A truly unique combination!
1.5 oz Coconut Infused Amontillado Sherry**
1.5oz Spanish Sweet Vermouth
0.25oz Italicus Bergamotto
Orange Zest Discard
Coconut Infused Amontillado Sherry:
500ml Amontillado Sherry
15g Large Coconut Flakes
Make **Coconut Infused Amontillado Sherry: In a shallow pan on medium heat, toast 15g large coconut flakes until oils released and slightly beige (about 3-4 minutes). Transfer to non-reactive container with 500ml amontillado sherry. Let sit for 4 hours in the fridge. Strain out solids with colander. Filter through coffee filter for excess oils.
Combine Coconut Infused Amontillado Sherry, Spanish Sweet Vermouth and Italicus Bergamotto in a mixing glass. Fill with ice 3/4 of the way and stir for 5-10 seconds.
Strain into pre-chilled cocktail coupe and garnish with a squeeze of orange zest (discard after). Enjoy!