- 1½ ounces saffron and coconut oil–rinsed Belle Isle Moonshine (recipe follows)
- ½ ounce heavy cream
- ½ ounce lemongrass honey (recipe follows)
- 6 dashes Regan’s Orange Bitters No. 6
- 2 ounces coconut oil
- 16 ounces Belle Isle Moonshine
- 1 pinch saffron powder
- 1 pint honey
- 1 pint water
- 2–3 stalks lemongrass
For the moonshine:
Liquify coconut oil over low heat. Add moonshine and saffron powder (or pulverize a pinch of threads). Swirl gently to blend ingredients. Refrigerate overnight (the oil will separate and harden at the top). Strain the moonshine through cheesecloth.
For the lemongrass honey:
Over medium heat stir 1 pint honey into 1 pint water in a saucepan until dissolved. Chop lemongrass into 3-inch lengths and smash with the back edge of a knife. Add to hot honey solution and steep until cool. Strain through a tea strainer or cheesecloth.
For the cocktail:
Shake, fine-strain and serve up in a coupe. Garnish with a touch of orange zest.