This cooler came about after wanting to mix up a non-alcoholic drink that had similar flavors to a Coconut Jalapeño Margarita I recently made. Green tea syrup adds tannin and earthiness that spirits often lend to cocktails. Spicy jalapeño and orange bitters punch up the flavor while coconut cools it off and bridges all the flavors together.
- 2 oz coconut milk
- 1 oz green tea syrup, see recipe below
- 3/4 oz lime juice
- 5 slices jalapeño
- 2 dashes orange bitters*
- garnish: course or black salt rim, lime, jalapeño, edible flower
Directions Using a lime wedge, wet the rim of a rocks glass. Dip the rim of the glass into the salt to coat half the rim. Add all ingredients into a shaker tin and muddle. Shake quickly with ice. Double strain into a rocks glass with ice. Garnish. *bitters and minimal amount of alcohol so remove if your are not able to consume Green Tea Syrup -1/2 cup sugar -1 tbsp loose green tea -1/2 cup hot water Add sugar and green tea to a jar. Top with hot, almost boiling water. Stir to incorporate the sugar. Let infuse for 2 hours. Strain out the solids and store sealed in the fridge for 2 weeks.