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Snake in the Coconut Grove

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For a tropical cocktail Tuthilltown’s Indigenous Apple Vodka is first infused with vanilla bean and then garnished with an edible pansy (read more on edible flowers).

Serves 1

Ingredients

  • 1 ounce vanilla bean-infused Tuthilltown Spirits Indigenous Apple Vodka
  • 1 ounce coconut liqueur
  • 1 ounce Thai chili syrup
  • 3/4 ounce tamarind puree
  • 2 ounces light cream
  • a pinch of ripped basil

Method

  1. Add ingredients in ascending order into a metal shaker tin. Add ice.
  2. Shake rigorously for 12 seconds.
  3. Double strain ingredients into a large coupe glass.
  4. Shave fresh nutmeg as garnish.
  5. Garnish with an edible pansy.

Hudson Valley Restaurant Week is back this April 8-21!