9 Deaths of the Ninja Cocktail Recipe
Jacques Bezuidenhout has become something of an institution in the cocktail world. As a founding member of the San Francisco Chapter of the US Bartenders’ Guild, he’s also garnished awards from Tales of the Cocktail as “Ambassador of the Year” and serves on several judging panels such as the San Francisco Spirits Competition and Ultimate Beverage Competition. His inventive and unique recipes and written contributions regularly appear in Food & Wine and Liquor.com.
For the upcoming World Whiskey Day celebration, he has created a very special cocktail using a house infused coconut whiskey made using fresh coconut flakes.
2.00 oz. coconut whiskey
0.25 oz. pear eau de vie
0.75 oz. white port
0.50 oz. simple syrup
1 egg white
Combine all ingredients in a shaker tin with ice and shake hard. Double strain over fresh ice in rocks class (preferably a ninja cup) and garnish with toasted coconut flakes.
This drink can be easily batched out for large gatherings or summer BBQs. Combine everything except the simple syrup and egg whites in a container. When ready to serve, proportion out egg whites and simple syrup and build with batched cocktail in a shaker and shake.
To recreate Wildhawk's coconut whiskey, here's the recipe:
25 oz. Kikori Japanese Whiskey
1 cup toasted coconut
0.25 cup fresh coconut
Add ingredients to a Cambro and let macerate for approximately 2 days. Strain when ready after a tasting test to desired strength.