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Scarlet Ibis

Course Drinks
Keyword coconut cream, gin, lemon, Peychaud’s bitters


  • 2 oz. London Dry gin
  • 1 oz. Coconut cream
  • ½ oz. Lemon juice
  • 5-6 dashes Peychaud's bitters


  • Combine ingredients in a cheater tin and fill with ice.
  • Cap with a shaker tin and shake vigorously until cold.
  • Strain into a coupe and serve.


Beau Williams, director of restaurants and bars at The Mills House Hotel, created this recipe.