This month we're sharing one of the newest seasonal cocktails at our favorite D.C. rooftop bar, POV Lounge at the W Hotel (515 15th Street NW). Crafted by senior bartender Tracy Javier, this cocktail is delicious and obsession-worthy. The main ingredient is coconut-infused scotch (whisky made in Scotland), which is impossible to find on the shelves in your local liquor store. So how is the scotch infused with coconut?
Coconut oil is infused in the Scotch through a process called fat-washing. Fat-washing is when a liquid (in this case coconut oil) is added to a spirit (scotch) at room temperature. First, the spirit sits at room temperature for a few hours. Then its placed in the refrigerator or freezer until the fat hardens and can be skimmed off the top. Sounds easy enough, right? Sure does. Now introducing, the Coco Piña Scotch Cocktail:
- 1.5 oz coconut infused Scotch
- 1.5 oz pineapple juice
- .5 oz lemon juice
- 1 oz simple syrup
- 1 cherry & 1 lemon wedge for garnish
1. Combine ingredients. Then shake and strain over a freshly iced Collins glass.
While there's a little more work and time involved in this cocktail, it's the perfect way to impress your guests with your cocktail knowledge and encourage them to try something out of their comfort zone. Happy drinking!