Embers In Paradise Recipe

Coconut fat wash

Toast the shredded coconut in a dry skillet over medium heat, stirring, until fragrant and lightly browned (3–5 minutes). Let cool. In a clean jar combine 375 ml Snow Cristalino tequila and the cooled toasted shredded coconut. Seal and let sit at room temperature for 6–8 hours (or up to 12 hours) to infuse coconut oil/fat and aroma into the spirit.

Strain and freeze

After infusion, strain the tequila through a fine mesh sieve lined with cheesecloth into a clean container to remove coconut solids. Place the strained tequila uncovered or loosely covered in the freezer for at least 4 hours (overnight is fine) so the coconut fat solidifies and separates.

Remove fat

Once chilled, remove the container and skim off the solidified fat (white/blotchy solids) from the surface using a spoon or small spatula. Discard solids. If any residual cloudiness remains, proceed to clarification.

Clarify with milk (milk clarification)

Combine the fat-washed tequila with 120 ml full-fat coconut milk and 60 ml pasteurized egg white (or 60 ml aquafaba for vegan). Add about 100–150 ml cold filtered water to adjust volume so the protein can coagulate evenly. Stir gently to combine. Let sit at room temperature for 30–45 minutes; you will see curds forming as proteins bind oils and particulates.

Filter clarified spirit

Line a funnel with several layers of cheesecloth or use a coffee filter over a fine sieve. Carefully pour the tequila/milk/egg mixture through the filter into a clean container, allowing it to pass slowly (don’t force). Repeat filtration if necessary until the liquid is clear and free of solids. The resulting spirit should be bright, scented with coconut, and free of cloudiness. Keep chilled until building punch.

Prepare spiced syrup: In a small saucepan combine 90 ml agave syrup and 100 ml water with the 6 whole cloves. Warm gently over low heat for 5 minutes to allow cloves to infuse, do not boil. Remove from heat, cover, and let steep for 15 minutes. Strain out cloves and cool to room temperature. (If your agave is very thick you can use 2 parts agave to 1 part water or adjust to taste.)

Combine punch ingredients: In a large pitcher or punch bowl add the clarified coconut-infused tequila (from previous section), 90 ml Bana Canne banana liqueur, the cooled clove-infused agave syrup (all), 120 ml fresh lime juice, and 600 ml cold filtered water. Stir gently to combine. Taste and adjust balance — add up to 30–60 ml more water if too strong, or more agave (15–30 ml) if you want it sweeter. If desired, add 6 dashes of Angostura bitters to round brightness.

Chill and marry: Refrigerate the assembled punch for at least 1 hour to let flavors marry and for it to chill thoroughly. For a clearer presentation, do not add ice directly until serving to avoid dilution; instead, use a large block of ice in the punch bowl or add ice to glasses when serving.

Toast garnish: Lightly toast 3 tablespoons shredded coconut flakes in a dry skillet until golden brown; let cool. Cut lime wheels and banana slices for garnish.

Serve: Fill individual glasses with ice (or use the large ice block in the bowl). Ladle punch into glasses. Garnish each glass with a lime wheel and a sprinkle of toasted coconut flakes; thread a whole clove into a lime wheel or banana slice for aroma and presentation. Optional: express a lime peel over the glass and drop it in.

Storage: Keep leftover clarified punch refrigerated for up to 48 hours. Do not freeze. Stir gently before serving; top up with fresh lime or a little water if separation or settling occurs.