New Permit Room Recipe

Infuse

Place 1 oz unsweetened shredded coconut in a clean jar. Add 6 oz Woodford Reserve Bourbon, cap tightly and gently invert a few times to mix. Let sit at room temperature for 12–24 hours, agitating once or twice during that period to promote extraction.

Strain

After infusion time, strain the bourbon through a fine strainer or cheesecloth into a clean container to remove coconut solids. Discard solids. Transfer washed bourbon to a bottle and refrigerate; this yields about 6 oz coconut-washed bourbon. Use 2 oz per cocktail.

Chill a rocks glass by filling it with ice or placing in the freezer while you mix the cocktail.

In a mixing glass or shaker filled with plenty of ice, combine 2 oz coconut-washed Woodford Reserve Bourbon, 0.5 oz Pedro Ximénez Sherry, 0.5 oz Medjool-date liqueur, 0.25 oz simple syrup (optional, omit if you prefer less sweetness), and 2 dashes Angostura bitters.

Stir the mixture briskly for about 20–30 seconds (15–30 full turns) until well chilled and properly diluted. This creates a silky mouthfeel and integrates the PX's raisiny sweetness with the date liqueur and coconut notes.

Discard ice from the chilled rocks glass and add one large ice cube (or fresh ice). Strain the cocktail into the glass over the ice.

Express an orange peel over the drink to release the oils, rim the glass with the peel, then drop the twist on top as garnish.

Serve immediately. The finished cocktail should be light, smooth, and gently sweet with coconut-vanilla bourbon notes, rich raisin/treacle from the PX, and date-forward warmth from the liqueur.

If you don't have Medjool-date liqueur, substitute 0.5 oz good-quality dark Jamaican rum or 0.25 oz Demerara syrup plus 0.25 oz date syrup. If you prefer a stronger sherry presence, increase PX to 0.75 oz and reduce simple syrup to 0.125 oz.

Coconut-wash time can be shortened to 6 hours for a lighter coconut note or extended to 24 hours for stronger flavor. Always taste and adjust before bottling.