Created for Canoe restaurant, this cocktail takes you closer to your dream vacation with each sip, as it gets more tropical as the ice melts… as close to your vacation as you’re legally allowed, that is.
2oz Woodford Reserve Bourbon Whiskey
1oz Coconut Falernum*
0.5oz Acid adjusted Pineapple Juice
Garnish: Dehydrated Pineapple
Shake all the ingredients with ice and strain over a large ice cube in an old fashioned glass. Garnish with dehydrated pineapple.
*Coconut Falernum: Toast 1 cup blanched, chopped almonds, 10 cloves, 1 tablespoon shredded coconut and add it to 6oz rum. Zest 3 limes into the mix and store in an airtight container for 24 hours. Make a rich simple syrup with 1.5 cups sugar and 6oz water. Strain the rum mix with a cheese cloth using a cheesecloth or cheesecloth or nut bag squeezing all ingredients to get all there goodness out. Add the rich simple syrup to the strained mix, seal and give it a good shake. Et voila!