Recipe: Mandolin’s “Knock Knock” cocktail

Mandolin

Walk up to the bar and say “knock knock.” | Photo courtesy of Mandolin.

Mandolin’s Bar Manager Kaylah Saffro concocted a one-of-a-kind cocktail exclusively for Drink Up Week. Once you try the “Knock Knock” — a summery drink topped with fresh blueberries and shiso leaves from Mandolin Farm — you’ll want to save this recipe for later.

Ingredients

Knock Knock

Mandolin’s exclusive “Knock Knock” cocktail. | Photo courtesy of Mandolin

  • 1 ounce coconut milk*
  • 1/4 ounce pineapple juice
  • 2 ounces Kill Devil Light Rum (bonus: it’s a NC rum)
  • 1 ounce blueberry compote*
  • Shiso leaves
  • 1/2 ounce coconut flakes, toasted

*For the coconut milk:

  • 1 can coconut milk
  • 4 cinnamon sticks

*For the blueberry compote:

  • 1 quart blueberries
  • 6 cups white sugar
  • 6 cups water
  • 2 cloves
  • 1 nutmeg, grated

Directions

  1. Combine coconut milk ingredients in a non-reactive jar (like a mason jar). Leave in the fridge for at least six hours (or longer if you want more cinnamon flavor).
  2. Make the blueberry compote by combining and simmering the blueberries, white sugar, and water. Add cloves and grated nutmeg to taste.
  3. Combine coconut milk, pineapple juice + rum and shake with ice, then strain over fresh ice.
  4. Top with blueberry compote, shiso leaves + toasted coconut flakes.

Are you wondering where the cocktail’s name came from? “I love the idea of a guest saying ‘knock knock’ — the possibility of corny jokes is just endless,” Kaylah told RALtoday.

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