Vittorio Colacitti has been knocking out highly lauded dishes since The Good Son opened in mid-2014. Now, the cocktail program is doing the same, with innovative creations like this cranberry coconut cocktail topped with coconut foam.
Give it a try.
1 oz. Bombay Sapphire gin
1 tsp cranberry chutney
1/2 oz. lemon juice
1/2 oz. simple syrup
2 dashes Angostura Bitters
coconut foam, to top
toasted shredded coconut, to top
Shake ingredients in a shaker over ice and straine into glass. Top with coconut foam and shredded coconut.
Coconut foam
4 cups coconut milk
2 sheets gelatin
3 oz. simple syrup
In a medium pot over medium heat, warm coconut milk and simple syrup.
Dissolve bloomed gelatin in warm (but not boiling) liquid.
Remove from heat, let cool, and aerate or whip to create foam.
