The Girl from Ipanema Cocktail - Recipe by Tilly's Garden Mixologist Philip Jones
Ingredients
35mL Blanco Tequila infused with charred coconut then put through a coconut oil fat wash
10mL coconut liqueur
30mL orgeat syrup
15mL passionfruit puree
30mL fresh lemon and lime juice
15mL super orange juice
45mL grapefruit juice
Orange super juice:
30 g orange peel
27 g citric acid
3.1 g malic acid
500mL water
Coconut foam:
400mL coconut cream
400mL coconut milk
200mL Monin coconut syrup
Garnish:
Coconut foam
Mint sprig
Dehydrated grapefruit
Dehydrated tequila-infused desiccated coconut
Method
Orange super juice:
Add orange zest, malic and citric acid together in a container. Muddle together so that the acid coats the zest.
Shake the container and let it sit for 2 hours.
Put the zest and acid into the blender with the water (use the water to get all of the acid out of the container).
Add the juice from the zested oranges (As much as can be juiced from them) and stir together. Strain through a Chux.
Bottle, label and date (lasts 2 weeks and can be frozen).
Coconut foam:
Blend to combine all ingredients using stick blender.
For service straight away add to metal foam canister and charge using C02 cartridge.
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
