KELAPA NEGRONI

INGREDIENTS

Gin

Campari

Sweet Vermouth

Old coconut (for ageing and serving)

METHOD

Remove coconut hair from the old coconut and set aside.

Drill a one-inch hole in the coconut shell and pour out the coconut water, which can be used for other drinks or cooking.

Put coconut hair into a smoker for at least three hours at 80°C. Alternatively, you can use a smoke gun on the hair. Place the hair back into the coconut shell.

Mix the liquors together following a gin/campari/ sweet vermouth ratio of 3:2:2 respectively. Pour into the coconut shell and let it age for at least 14 days.

Strain before serving.