Cocco Bello

Serve in a

Garnish:

Garnish with two pineapple leaves and an expressed orange peel

How to make:

A three-tier coconut flake system is used to build a layered flavor profile that mirrors the bonfire at the heart of this cocktail’s concept:
White/Warmed Flakes (25%) — fresh coconut brightness, cream, delicate top note
Golden/Medium Toast (60%) — nuttiness, vanilla, caramel mid-palate body
Darkened/Deep Toast (15%) — roasted bitterness, smoke, bonfire base note
Method: Cold infuse white and golden flakes in Banhez Mezcal for 24 hours. Add dark flakes for a final 4–6 hours only, tasting hourly. Strain through fine mesh, then cheesecloth, then coffee filter for competition-level clarity.
Add a large cube to your glass to temper, while building the drink in a mixing vessel.
Combine 2oz of the infused mezcal with 2/3oz Adriatico Amaretto, and 2 dashes of orange bitters.
Add ice and stir 25-30 times for dilution and chilling. Then strain into the old fashioned glass. Finally garnish with 2 pineapple leaves and an orange peel after espressing it over the top of the glass.