Cocktail Party

The Scotsman's Vacation

November  6, 2019
Author Notes

Here’s a stirred and spirit-forward cocktail that brings out the tropical, spice-driven notes of The Balvenie Caribbean Cask 14. The idea for the cocktail stemmed from a classic aperitif: The Bamboo. Oloroso sherry brings an oxidative, nutty funk to the cocktail. Angostura bitters seemed appropriate since it found popularity in Trinidad, one of the southernmost islands in the Caribbean. Manhattan lovers will find this cocktail a touch sweeter and more fruit-driven than the classic. It’d be the perfect finish to a Thanksgiving meal, alongside a slice of pumpkin pie. —Max Rappaport

Test Kitchen Notes

This recipe is shared in partnership with The Balevenie. —The Editors

  • Prep time 1 hour
  • Cook time 15 minutes
  • Makes 1 cocktail
  • For the cocktail:
  • 1 1/2 ounces The Balvenie Caribbean Cask 14
  • 3/4 ounce Oloroso sherry
  • 1/4 ounce toasted coconut syrup
  • 2 dashes Angostura bitters
  • 1 lemon twist, for garnish
  • For the toasted coconut syrup:
  • 1 cup unsweetened shredded coconut
  • 1 cup granulated sugar
In This Recipe
  1. For the cocktail:
  2. Combine all ingredients (except the lemon) in a mixing glass. Fill the mixing glass with ice and stir. Strain the cocktail into a chilled coupe. Express the oils from the lemon over the cocktail, insert the twist, and serve.
  1. For the toasted coconut syrup:
  2. Preheat the oven to 350°F.
  3. Evenly spread the shredded coconut on a rimmed baking sheet and toast in the oven until golden brown, stirring halfway through, about 5 to 7 minutes.
  4. In a medium saucepan, add the granulated sugar and 1 cup water and bring to a simmer. Once the mixture is clear and all the sugar has dissolved, add 1 cup of the toasted coconut and allow to steep for 1 hour at room temperature.
  5. Strain the shredded coconut using a fine mesh trainer. Store for up to one month in the refrigerator.

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