Shaken · Collins
GarnishLime wheel and umbrella
Shaken · Collins
Hayley Wilson, Portland, Maine
Coppertone cocktail recipe
What goes in it
- 1.5 ozCoconut gin
Bottle · Coconut Gin
- 1 ozCoconut oil syrup (2:1)
House prep · Recipe below ↓
- 0.75 ozLime juice
Fresh juice · Recipe below ↓
- 0.75 oz
- 3 dashesAngostura bitters
Bottle · Angostura Bitters
Method · Shaken
- 1Shake everything except the bitters with ice.
- 2Strain into a Collins glass full of pebble ice, top with more ice and float the bitters.
- 3Garnish with a lime wheel and an umbrella.
- Glass
- Collins
- Ice
- Crushed
- Garnish
- Lime wheel and umbrella
Prep ahead
House prep
Coconut Oil Syrup (2:1)
- Yield
- About 600 ml
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 500 gsugar
- 250 ghot water
- 125 gcoconut oil
Method
- 1Dissolve the sugar in the hot water, then stir in the coconut oil while warm. Rest at room temperature for four hours, stirring now and then, then freeze until the oil sets. Lift off the fat and strain the syrup.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
About the Coppertone
Coppertone is a tiki cocktail made with coconut gin, coconut oil syrup (2:1) and lime juice, created by Hayley Wilson at Portland.
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