“Braulio earns all the cool points in our book,” says Zachary Stephens, director of operations at Crawford Hospitality. An Amaro produced in the Alps, he notes, “It’s aged for 2+ years in large Slovenian oak barrels and boasts flavors of caramelized herbs, juniper, wormwood, and pine resin.”
While the spirit is “wildly flavorful” on its own, Zachary says the coconut oil used for a process called fat washing “helps soften all the ingredients and makes an unlikely but perfect flavor buddy.”
2 ounces Coconut-Washed Braulio
½ ounce fresh lime juice
4 ounces Fever Tree tonic water
mint
Measure Braulio into a chilled highball glass. Add lime juice and tonic. Top with ice and garnish with a bouquet of mint.
For Coconut-Washed Braulio: Add 1 bottle of Braulio to a nonreactive container. Gently melt around 15 ounces of unrefined coconut oil; cool briefly, then add to container with Braulio and mix well. Seal the container and place in the freezer overnight. The following day, remove the solid fat cap off the top, then pass the liquid through a mesh sieve or coffee filter.
Sous Terre is Chef Scott Crawford’s private underground cocktail club located beneath Jolie and Crawford & Son in Raleigh’s Oakwood neighborhood. Enjoy a perfectly made classic cocktail, sip a rare spirit, or try a new favorite showcasing the team’s creativity and craft at the chic jewel box–style bar.
barsousterre.com
@barsousterre
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