"Retox Detox" Rickey

Coconut is well-known for its antioxidant (and purported hangover-curing) benefits. Her Rickey gets a double dose of coconut, with fat-washed gin and non-sweetened, zero calorie coconut sparkling water. "I created this Rickey to satisfy people like me who are dedicated to healthy eating but also enjoy indulging in a cocktail or two, or three,” Jauregui says. “This Rickey truly combines the best of both worlds - you can detox while you retox!”

Recipe courtesy of Denise Jauregui, Bartender, Jack Rose Dining Saloon, Washington, D.C.

INGREDIENT

  • 1 oz coconut-washed Edinburgh Gin
  • ½ oz fresh ginger juice
  • ¼ oz simple syrup
  • La Croix Coconut Sparkling Water
  • Himalayan palm sugar rim (see Note)

Directions

Rim a Collins glass with the palm sugar and baby kale mixture. Build the drink in the glass over ice and stir gently.

For the coconut-washed Edinburgh Gin:
Combine 1 750ml bottle of Edinburgh Gin, 7 oz. coconut oil and 2 drops of coconut extract in a blender. Freeze for 1 hour or until the coconut has solidified. Separate and strain the gin.

For the Himalayan palm sugar and baby kale rim:
Combine 1 cup of Himalayan sea salt and coconut palm sugar. Grind using a spice grinder, then add 3 tablespoons of cayenne pepper.