Milky, herbaceous, coconut
Serve with Thai takeout or grilled shrimp tossed onto rollicking salads full of mango, red bell pepper, and toasted cashews.
Get out your sunglasses, and call your gin-loving friends. This cooler is all spices and coconut—a drink that goes down easy with grilled fish, jerk chicken, or anything with heat. In his book, The Barbecue Bible (1998), grill god Steven Raichlen claims this is the drink to sip while you’re cooking over hot coals. He’s right. It’s awesomely tropical and creamy but also herbaceous, thanks to the gin. We love to play that up with a sprig of Thai basil as a garnish.
2 ounces (60 ml) London Dry gin (Tanqueray)
2 ounces (60 ml) evaporated milk
4 ounces (120 ml) coconut water
2½ teaspoons sugar
Dash of cinnamon
Freshly grated nutmeg, for garnish
Sprig of Thai basil, for garnish
Lime wedge, for garnish
Shake ingredients with ice and strain into an ice-filled rocks glass. Garnish with basil, nutmeg, and lime wedge. Serve with a straw.
Note: We like to use fresh coconuts for this drink. A coconut will yield about a ½ cup (4 ounces or 120 ml) of coconut water.