Here’s How to Make A Cîroc Coconut Limeade
Before taking a “summer sesh” class at Mixology 101, I had never associated the word “savory” with boozy goodness. A few drinks into the class (the only way school should be taught, in my opinion), 101’s liquor-wielding profs taught us how to make a Cîroc Coconut Limeade.
The drink was as marvelous as it gets. The sweetness of the coconut and simple syrup was cut by the acidity of the lime, while the muddled basil provided an unexpected and bright aroma that ultimately created a savory flavor profile. Heavenly, I tell you.
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Cîroc Coconut Limeade
- 1.5 OZ.- CîROC COCONUT
- ½- of one lime
- .75 oz.- Simple Syrup
- 6- Basil Leafs
Build: Cut lime and place half in a mixing tin. Add a handful of basil, then muddle. Add the remaining ingredients and shake over ice.
Double Strain: Into a chilled old fashion glass.
Garnish: With a sprig of basil.
