Inspired by the rumor that Ray Charles would request coffee and genever in his dressing room before performances, the Mess Around cocktail from Genever in Los Angeles is a decadent mix of genever, sherry, coconut, cold-brew and bitters. “I wanted to highlight the versatility of coconut, the richness of the milk and the nutty, toasted sweetness of the dark coconut sugar, which are both great complements to coffee,” says bar director Kelso Norris. “The maltiness of genever and nuttiness of amontillado sherry round it out!”
1 oz. Bols genever
1 oz. amontillado sherry
2 oz. coconut milk
1 oz. coconut sugar cold-brew syrup
Dash of Bittermens Xocolatl Mole Bitters
Tools: shaker, strainer
Garnish: shaved chocolate, nutmeg and banana leaf
Add all the ingredients to a shaker with ice cubes of and shake vigorously. Strain into a glass, top with crushed ice, then garnish.
Coconut Sugar Cold-Brew Syrup: Combine 2 parts coconut sugar to 1 part water. Cook on low heat until dissolved. Once cool, add equal parts cold-brew concentrate to syrup. Refrigerate.
Kelso Norris, Genever, Los Angeles
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.