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Scarlet Ibis
Course
Drinks
Keyword
coconut cream, gin, lemon, Peychaud’s bitters
Ingredients
2
oz.
London Dry gin
1
oz.
Coconut cream
½
oz.
Lemon juice
5-6
dashes Peychaud's bitters
Instructions
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.
Notes
Beau Williams, director of restaurants and bars at The Mills House Hotel, created this recipe.