Kochi Sunset Recipe

Kochi Sunset Cocktail

1. 1

   Prepare glass

   Chill a double old-fashioned glass or coupe by filling it with ice water for a few minutes, or place it in the freezer briefly. When ready, discard the ice water. Fill the glass with crushed or cubed ice and set aside.

2. 2

   Build and shake

   In a cocktail shaker add 2 oz dark rum, 0.75 oz fresh lime juice, 0.5 oz coconut syrup, 1 oz mango puree, 0.5 oz passion fruit syrup, 0.25 oz ginger liqueur, 1 oz fresh pineapple juice and 2 dashes Angostura bitters. Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

3. 3

   Fine-strain and layer

   Using a Hawthorne strainer and a fine mesh strainer (or just a fine strainer), double-strain the cocktail into the prepared glass over the crushed/cubed ice to remove small ice shards and pulp for a clean texture.

4. 4

   Finish and top

   If you prefer a lighter, fizzier finish, gently top with about 1 oz soda water. This is optional—omit for a richer, fuller drink. Give the glass a very gentle stir (1–2 turns) to marry the top with the body without losing the layered colors.

5. 5

   Garnish

   Garnish with a fresh mint sprig and a lime wheel on the rim. Lightly grate a little nutmeg or sprinkle a pinch of toasted coconut over the foam/top for an aromatic finish, about 1/4 tsp.

6. 6

   Serve

   Serve immediately while cold. Advise the drinker to give the cocktail a small stir before sipping to combine the tropical fruit and coconut notes with the rum backbone.