Ingredients

• 2 oz .Coconut Oil Washed Moonshine
• 3/4 oz. fresh kiwi juice
• 1/2 oz. fresh lemon juice
• 1/2 oz. orgeat
• white of one egg
• hibiscus/coffee bitters for garnish (recipe below)

Preparation 

Add all ingredients to large shaker tin, Dry shake. Add ice and shake vigorously for 30 seconds. Strain into coupe glass, garnish with hibiscus/coffee bitters.

For the hibiscus/coffee bitters: In a large mason jar add .25 c. Dried whole hibiscus flowers, .25 c. Whole coffee beans (Danny uses decaf, but it doesn't really matter, high quality of course) and 1 tsp. cinchona bark to two cups Belle Isle Moonshine. Shake well. Let rest for one week, shaking daily to combine ingredients. After one week, strain and add 2 tablespoons Demerara syrup (2:1 raw sugar to water). Let rest one more week to mellow.

Recipe created by Danny McDermott