Golden Tooth Recipe

Toast coconut

In a small dry skillet over medium heat, toss the shredded coconut for 2–4 minutes, stirring constantly, until golden brown and fragrant. Transfer immediately to a plate to stop cooking.

Make syrup

In a small heatproof container, combine the toasted coconut, raw honey, and hot water. Stir until the honey dissolves. If using, finely grate the optional fresh ginger into the mixture for additional warmth and stir to combine.

Infuse

Let the mixture steep for at least 15 minutes at room temperature (or up to 1 hour for stronger coconut/ginger notes). After steeping, strain through a fine mesh strainer or cheesecloth into a jar, pressing on solids to extract syrup. Discard solids. Cool to room temperature before using. Keeps refrigerated up to 2 weeks.

Prepare ginger

If using fresh grated ginger rather than bottled ginger juice, grate ginger finely and press through a small sieve or cheesecloth to yield about 1/2 teaspoon ginger juice. Strain out solids so the drink is smooth.

Combine and shake

Fill a cocktail shaker with the cup of ice for shaking. Add 2 oz bourbon, 1/2 oz oloroso sherry, 3/4 oz fresh lemon juice, 3/4 oz toasted coconut honey syrup, and 1/2 tsp fresh ginger juice. Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Prepare glass

Fill an old-fashioned glass or rocks glass with fresh ice.

Strain

Double strain the cocktail over the fresh ice in the prepared glass using a Hawthorne and fine mesh strainer (this removes any ginger solids and small ice shards).

Finish

Float an additional 1/4 oz of oloroso sherry on top by pouring gently over the back of a bar spoon to create a layered aroma (optional).

Garnish the drink with a candied or dehydrated lemon wheel on the rim and sprinkle a scant 1/2 teaspoon of toasted coconut flakes over the top for aroma and texture. Serve immediately.