Emerald Blanco Nebula Recipe

Name: The Boathouse St. Augustines Emerald Blanco Nebula Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz Blanco tequila; 0.75 oz Triple sec (or Cointreau); 0.75 oz Fresh lime juice; 0.5 oz Vanilla coconut syrup (see note); 0.5 oz Mint-coconut cordial (see note); 2 dashes Angostura bitters; 0.5 oz Egg white (optional, for texture); 1 cup Crushed ice; 1.5 oz Club soda (to finish); 1 to taste Fresh mint sprig (garnish); 1 to taste Lime wheel or twist (garnish); 3 oz Granulated sugar; 3 oz Water; 1 tbsp Coconut cream (full-fat); 0.5 tsp Vanilla extract; 10 g Fresh mint leaves (packed); 1 oz Light coconut milk; 1 oz Simple syrup (1:1)

Inspired by The Boathouse St. Augustine

Time20m

Serves1

Lime, Vanilla, Mint Coconut, Bitters, Triple Sec

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Ingredients

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Cocktail

2 oz Blanco tequila

3/4 oz Triple sec (or Cointreau)

3/4 oz Fresh lime juice

1/2 oz Vanilla coconut syrup (see note)

1/2 oz Mint-coconut cordial (see note)

2 dashes Angostura bitters

1/2 oz Egg white (optional, for texture)

1 cup Crushed ice

1 1/2 oz Club soda (to finish)

1 to taste Fresh mint sprig (garnish)

1 to taste Lime wheel or twist (garnish)

Vanilla Coconut Syrup (makes ~6 oz)

3 oz granulated sugar

3 oz Water

1 tbsp Coconut cream (full-fat)

1/2 tsp Watkins vanilla extract

Mint-Coconut Cordial (makes ~4 oz)

1/3 oz (10 g) Fresh mint leaves (packed)

1 oz Light coconut milk

1 oz Simple syrup (1:1)

Method

Vanilla Coconut Syrup

Combine sugar and water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Remove from heat and whisk in coconut cream and vanilla extract until smooth. Let cool to room temperature, then strain into a clean jar. Refrigerate. (Yields about 6 oz.)

Mint-Coconut Cordial

Lightly muddle the fresh mint leaves in a mixing glass just to bruise and release oils (do not pulverize).

Add coconut milk and simple syrup to the muddled mint, stir or briefly shake in a sealed container to infuse for 5–10 minutes, then fine-strain through a sieve or coffee filter into a small bottle. Discard solids. Chill until use.

Cocktail Assembly

Dry shake (if using egg white)

If using egg white for a silky foam, combine blanco tequila, triple sec, lime juice, vanilla coconut syrup, mint-coconut cordial, bitters, and egg white in a shaker. Dry shake (no ice) vigorously for 15–20 seconds to emulsify.

Wet shake

Add a handful of ice (or about 4–6 large cubes) to the shaker and shake very hard for 12–15 seconds until well-chilled and slightly frothy.

Fill a rocks glass (or coupe, depending on presentation) with crushed ice. Double-strain the cocktail over the crushed ice to remove mint bits and aerate the drink.

Top gently with 1.5 oz club soda to create a sparkling, nebula-like surface and to lighten the body.

Finish by expressing a few drops of Angostura bitters on the foam or surface and garnish with a fresh mint sprig tucked into the ice and a lime wheel or twist on the rim.

Serve immediately with a short straw. Sip to enjoy layers of bright lime, warm vanilla-coconut, cooling mint and the subtle bitter counterpoint.