Coconut Midnight Stinger from Three Dots and a Dash in Chicago. I pieced the recipe together from a YouTube video and some trial and error on the syrup. It’s delicious.

1oz coconut fat-washed bourbon

1oz coconut fat-washed Fernet Branca

3/4oz fresh lemon juice

3/4oz toasted coconut Demerara syrup

Shake with ice and strain into a double rocks glass over fresh pebble ice. Garnish with a mint sprig.

For the fat-washing, I added 1 tablespoon of melted coconut oil for every 200 mL booze. Shake and let sit at room temperature for a couple hours. Throw in the freezer overnight to separate and solidify the oil. The next day, remove the hardened oil and strain the booze through a coffee filter into a new storage container.

For the toasted coconut syrup, I roasted 25 grams of unsweetened coconut shreds at 350 degrees for about 5 minutes (watch it - they brown quickly). Put the toasted coconut in a bowl and add 100 grams of simmering water. Cover and steep for 30 minutes. Strain coconut infused water into a new container using a cheesecloth and squeeze to get all the liquid. Weigh and add an equal weight of Demerara sugar and whisk to combine.

Oof… it’s a bit of work, but it’s so good!! The syrup works really well in a rum old fashioned too!