(courtesy of Dylan Evans, co-owner, 1864 Tavern in Midtown Reno. Serves 1)
2 ounces coconut-washed Monkey Shoulder Scotch Whisky mixture (recipe to follow)
4 dashes Angostura bitters
Curry sugar cube (recipe to follow)
Splash of water
2 walnuts, crushed
Place curry sugar cube in glass with bitters and muddle. Add splash of water to help break down mixture. Add coconut-washed Monkey Shoulder Scotch Whisky mixture and 1 large ice cube. Garnish with crushed walnuts.
For coconut-washed Monkey Shoulder Scotch Whisky mixture:
3 cups Monkey Shoulder Scotch Whisky
⅓ cup coconut oil
Pour both ingredients into Mason jar, cover, and refrigerate 2 hours. Once oil has separated, gently crack hardened oil and double strain to remove all hardened pieces.
For curry sugar cubes:
½ cup sugar
1 teaspoon curry powder
1 teaspoon water
Pour sugar and curry powder into large bowl. Add water, mixing sugar with fork. Initially, it will appear lumpy, but continue to stir until mixture becomes crumbly with fairly even texture (similar to brown sugar). If it seems too wet, it probably is; add more sugar, 1 tablespoon at a time. Spoon sugar into molds, packing firmly. Let set in refrigerator until hard, then pop out of mold.