Whiskey Drink Recipe

Melt and combine

Place 60 g of solid unsweetened coconut oil in a small heatproof bowl and warm gently until just melted (do not overheat).

Add to bourbon

Pour 500 ml bourbon into a clean, sealable jar. Add the melted coconut oil, cap the jar, and shake vigorously for 1 minute to emulsify the oil through the spirit.

Rest

Let the jar sit at room temperature or in a cool spot for 6–8 hours (you may leave up to 12 hours) so the bourbon extracts coconut aroma and fat-soluble flavors.

Freeze and separate

Place the jar in the freezer for at least 2 hours. The coconut fat will solidify on top. Remove the solidified fat and discard (or reserve for cooking).

Filter

Pass the bourbon through a coffee filter or fine cheesecloth into a clean bottle to remove any remaining fat and particulates. For clarity, filter a second time if needed. Bottle and label; this is your coconut fat-washed bourbon. Yield: ~450–470 ml.

Measure 30 ml Smith & Cross rum and 20 ml Giffard Banane du Brésil (or banana liqueur). Combine in a small mixing glass. These add bright Jamaican rum funk and banana fruitiness that will layer with the coconut-washed bourbon.

In a small container combine 6 dashes of non-alcoholic Angostura-style aromatic bitters with 30 ml filtered water and 10 ml simple syrup. Stir to combine. This creates a rounded, slightly sweetened aromatic mixer that mimics the bitter-sweet top notes without adding much alcohol.

Chill an old-fashioned glass if desired. In a mixing glass filled with large ice, add 60 ml coconut fat-washed bourbon, 10 ml of the Banana-Forward Liqueur Blend (ratio: about 2:1 bourbon to liqueur), and 10–15 ml of the Mocktail Angostura Aromatic Mix (adjust to taste).

Stir gently for 20–30 seconds until well chilled and diluted (about 15–20% dilution depending on ice).

Strain over one large ice cube in the chilled old-fashioned glass.

Express the oils of an orange or lemon peel over the drink by holding the peel skin-side down over the glass and giving it a firm squeeze; run the peel around the rim and drop it in.

Optionally sprinkle 1 tsp toasted coconut flakes on top or on the peel for aroma and texture. Serve immediately.