Pennies del Cielo

Coconut-Washed Bourbon, Sotol, Elote-Pandan Cordial, Tango Bitters

Bartender James Sutter of Birds of Paradise | Brighton, MA

---

Adapted by StarChefs | june 2024

INGREDIENTS

Elote-Pandan Cordial:
500 grams chopped pandan leaf
750 grams granulated sugar
600 grams Abasolo Mexican whiskey
150 grams Nixta licor de elote
Pandan extract

Coconut-Washed Bourbon:
2 kilograms Elijah Craig bourbon
400 grams melted coconut fat

Tango Bitters:
8 ounces Bittermens Elemakule tiki bitters
2 ounces Angostura aromatic bitters

To Assemble and Serve:
Yield: 1 cocktail
½ ounce Lla Higuera sotol
1 barspoon gomme syrup
Pandan leaf
Orange peel coin

METHOD

For the Elote-Pandan Cordial:
In a vacuum bag, combine pandan and sugar. Seal and refrigerate 24 hours. The next day, add whiskey and corn liqueur, stirring until sugar has dissolved. Strain mixture into a bowl and weigh. Add 1 percent pandan extract by weight of liquid. Strain, bottle, and reserve.

For the Coconut-Washed Bourbon:
In a large nonreactive container, combine all ingredients. Let sit at room temperature 1 hour, then freeze. Once fat has solidified, strain mixture until liquid runs clear. Bottle and reserve.

For the Tango Bitters:
In a nonreactive container, combine all ingredients. Bottle and reserve.

To Assemble and Serve:
In a mixing glass, add sotol, syrup, 1½ ounces Coconut-Washed Bourbon, ½ ounce Elote-Pandan Cordial, and 10 drops Tango Bitters. Add ice and stir until mixture is diluted by thirty percent. Strain into a double old fashioned glass with a large ice cube. Garnish with pandan leaf and orange coin.

---