Signature
Matthew Kelly/Supercall

Gin • Sour
Pumba

This elegant, couped cilantro cocktail is so good, it won bartender Jami Hawkins a coveted spot in this year’s Midwest Cocktail Competition (where she won the People’s Choice award). Hawkins, who co-owns the bar Common Spirits with her husband in Goshen, Indiana, wanted to up her cocktail game for the competition, and put forth this unconventional tiki beverage for consideration. Made with London Dry gin, cilantro, lime and spicy bitters, this Sour has a bit of heat and a strong herbal bite, tempered by a sweet toasted coconut simple syrup. Hawkins insists you only need to muddle the cilantro very lightly to extract the flavor.

The Essentials

Gin
toasted coconut syrup
Cilantro
Shaker
Muddler
The Details
Contributed by

Ingredients

2 oz Gin
.75 oz toasted coconut syrup
3 sprigs Cilantro
.75 oz Fresh lime juice
3 dashes Bittercube Corazón Bitters

Method

  • Add 3 sprigs of cilantro, lime and coconut syrup to a shaker and lightly muddle.
  • Add all other ingredients, save for garnish, to the shaker with ice.
  • Shake and strain into a coupe glass.
  • Garnish with a sprig of cilantro.
intermediate
Strength:
Toasted Coconut Syrup
Custom Ingredient

Ingredients

1 Cup Sugar
1 Cup Water
1 Cup Shredded Coconut

Method

  • Toast coconut in a pan on low heat until golden brown, being careful not to burn it.
  • Add toasted coconut to a saucepan with sugar and water, and bring to boil, stirring until sugar is dissolved.
  • Remove from heat, cool, and fine strain into an airtight container. Store in the fridge for up to 2 months.