Tropical Lush Reverie

Name: Tropical Lush Reverie
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 2 oz saneha gin; 1 oz watermelon juice; 0.5 oz pineapple syrup; 0.5 oz rose syrup; 1 oz coconut juice; null mint leaves; Small piece for fat-washing coconut oil

Exotic cocktail with Saneha gin, watermelon, pineapple, coconut, and rose

AI Cocktail Info

Serving : 1 cocktail

ABV

18%*

Calories

210*

Net Carbs

14g*

Ingredients:

AI Request:A cocktail recipes that uses an advanced mixology technique, Saneha gin, Watermelon, Pineapple syrup, Rose syrup, Coconut juice, Mint leaves

*Estimated by AI - may vary

Instructions

Description: The Tropical Lush Reverie is a captivating blend that combines exotic flavors with advanced cocktail craftsmanship. Bringing a unique sensory experience with each sip, this drink uses the technique of fat-washing to enhance its aromatic profile. The drink is a perfect harmony of Saneha gin infused with fresh watermelon essence, pineapple syrup, and rose syrup, creating a smooth, perfumed blend. Coconut juice brings a creamy texture, while fresh mint leaves add a refreshing finish. Ingredients: - 2 oz Saneha gin - 1 oz watermelon juice - 0.5 oz pineapple syrup - 0.5 oz rose syrup - 1 oz coconut juice - Fresh mint leaves for garnish - Small piece of coconut oil for fat-washing Instructions: 1. Start by fat-washing the Saneha gin. Melt a small piece of coconut oil and combine it with the Saneha gin in a container. Let it rest at room temperature for about 30 minutes to infuse, then place it in the freezer until the oil solidifies. 2. Once the coconut oil solidifies, strain the gin through a cheesecloth to remove the fat, leaving behind a silky, aromatic spirit. 3. In a cocktail shaker, combine the fat-washed gin, watermelon juice, pineapple syrup, and rose syrup. 4. Add ice to the shaker and shake vigorously to blend and chill the mixture. 5. Strain the drink into a chilled coupe glass. 6. Gently pour the coconut juice over the back of a spoon to create a delicate layer on top. 7. Garnish with a sprig of fresh mint leaves for a vibrant touch. Serve in a coupe glass.

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