Aiming to make a tiki-style cocktail with some unexpected ingredients, Bellhop lead bartender Dale Rinderman reached for gin and mezcal. “They’re an odd duo that don’t look like they’d work together, but they totally do,” he says.
1 oz. London Dry gin
½ oz. mezcal
½ oz. velvet falernum
½ oz. apricot liqueur
1 oz. toasted coconut cream
½ oz. fresh lime juice
½ oz. Donn’s Mix
Tools: shaker, strainer
Garnish: dehydrated grapefruit slice
Combine all the ingredients in a shaker with ice and shake to chill. Strain into a rocks glass over crushed ice and garnish.
Toasted Coconut Cream: Toast 4½ oz. of unsweetened coconut flakes with 1 Tbsp.of coconut oil in a saucepan, until the flakes start to brown. Remove from the heat before they burn, then add the flakes to 4 cups of coconut milk. Add 5 cups of sugar, then add salt to taste. Store in the refrigerator when not in use.
Dale Rinderman, Bellhop, Des Moines, Iowa
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