Blackcurrant cocktail with coconut water and burnt lemon peel

Feb 01, 2014 in super bowl, epicurious, recipe, sb2014, cocktails, tequila, blackcurrant liqueur, burnt lemon peels, cassis liqueur, coconut water. Read the original on: food & style

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Hereâ€™s a refreshing, colorful and absolutely mouthwatering concoctionâ€¦ The coconut water, which is superb with the tequila and blackcurrant liqueur, gives this cocktail an exotic flavor. Plus, the burnt lemon peels make a lovely garnish and bring a touch of smokiness to the drink.

Blackcurrant Cocktail with Coconut Water and Burnt Lemon Peel

serves 2
active time: 10 min

1 cup coconut water (unsweetened)

3 oz (190 ml) silver tequila

1 1/2 oz (45 ml) blackcurrant liqueur or crÃ¨me de cassis

1 1/2 oz (45 ml) lemon juice

4 dashes lemon bitters

2 strips lemon peel (use a vegetable hand-peeler)

Fill a mixing glass with several large ice cubes. Add the coconut water, tequila, blackcurrant liqueur, lemon juice and bitters. Stir until chilled. Strain into two tall glasses filled with several ice cubes. Hold the lemon peels over an open flame until the edges are burnt and add them to the cocktail. Serve immediately.

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