The Girl from Ipanema Cocktail - Recipe by Tilly's Garden Mixologist Philip Jones

Ingredients

Blanco Tequila infused with charred coconut then put through a coconut oil fat wash
Coconut liqueur
Orgeat syrup
Passionfruit puree
Fresh lemon and lime juice
Orange juice
Grapefruit juice

Garnish:

Coconut foam
Mint sprig
Dehydrated grapefruit
Dehydrated tequila-infused desiccated coconut

Method

The first step in this cocktail comes from making the infused tequila. Desiccated coconut is toasted using an open flame, which is then add to Cazadores Blanco tequila. It is then fat washed using organic coconut oil in a sous-vide bath for 2 hours. The liquid is then put in a freezer to separate out the coconut oil, which is strained out with the desiccated coconut.

The end result is a toasted coconut-flavoured tequila, with a soft and silky texture that shines through in the finished drink and stays on the palate for a long finish on each sip.

Combine the infused tequila, coconut liqueur, orgeat syrup, passionfruit puree and fresh juices over crushed ice in a highball glass.

A homemade coconut foam is floated on top of the drink. Garnish with dehydrated grapefruit and coconut.

Recipe provided by Tilly's Garden