Cloud 9

Writing by Dr. Elixir

Photography by Justin Negard

It’s pretty easy to elevate your drinks to be on par with the pros—all it takes is a willingness to DIY. One way to create exceptional cocktails is to “fat wash” your favorite alcohols by infusing them with something oily (for instructions, click here). 

For my first fat washing experiment, I infused coconut milk into whiskey, gin and vodka, and the fat-washed gin was the clear favorite. I combined my new fat-washed gin with the flavors of a Bee’s Knees and a Pisco Sour to create a cocktail that featured multiple layers of flavor. It was a beautifully smooth drink whose taste went on and on. One taster said it was like being in seventh heaven, and so it was named.  

Ingredients

2 egg whites

1 ounce lemon juice 

1 Tablespoon of simple syrup

6 ounces coconut-washed gin

2 ounces unsweetened pineapple juice

Ice

Lemon zest 

ANGOSTURA aromatic bitters 

Directions 

Place the first five ingredients into a cocktail shaker and shake vigorously for 45 seconds.  

Gently release the pressure on the top cap before unscrewing the pour top.  

Add ice and shake again for 45 seconds.

Pour into two ice-cold cocktail glasses and let the foam rise for one minute.  

Garnish with lemon zest and several drops of ANGOSTURA aromatic bitters.

Pour the first five ingredients into a cocktail shaker and add a large handful of ice. 

Shake vigorously for 60 seconds. 

Strain the drink into two martini glasses.

Blend the heavy cream and coffee liqueur until it’s lightly whipped. Spoon the flavored cream over the drink and sprinkle cocoa powder on top.

This article was published in the March/April 2024 print edition of Connect to Northern Westchester.