2 cups young thai coconut meat
(fresh or frozen)
½ to 1 cup coconut water or plain
filtered water
1 tsp. probiotic powder
¼ to ½ cup Omakase Berry,
strained to remove seeds
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Uptown Special
By Shannon Mustipher, Mixologist
The Uptown Special swirls in sparkling wine, aged white rum, strawberry syrup, and Bertoux Brandy. A garnish of Omakase berries lends to a bright and floral bouquet.
What you’ll need:
How to make it:
1. If using frozen coconut, break it into pieces and allow it to thaw in the jar of a high speed blender.
2. Purée coconut meat + water until it is silky smooth. For thick and creamy yogurt use less liquid. Start with ½ cup and slowly add more as desired.
3. Transfer to a glass bowl or jar and stir in the probiotics using a wooden or plastic spoon.
4. Cover the container with cheesecloth and let the yogurt ferment in a warm place for at least 8 hours, preferably around 12 hours. It will become light + fluffy + tangy when it’s ready.
5. Stir in the berry purée and enjoy – topped with fresh fruit, granola, a drizzle of
honey or anything that makes your heart happy!!
What you’ll need:
1.5 oz Bertoux Brandy
0.5 oz aged white rum
0.5 oz strawberry syrup
0.5 oz lime juice
2 - 3 strawberries, halved
How to make it:
1. Combine all in a Shaker with ice.
2. Shake and fine strain into a chilled giblet over a big rock.
3. Top with sparkling wine, garnish with a halved strawberry perched on the rim.
Uptown Special
By Shannon Mustipher, Mixologist
The Uptown Special swirls in sparkling wine, aged white rum, strawberry syrup, and Bertoux Brandy. A garnish of Omakase berries lends to a bright and floral bouquet.
What you’ll need:
1.5 oz Bertoux Brandy
0.5 oz aged white rum
0.5 oz strawberry syrup
0.5 oz lime juice
2 - 3 strawberries, halved
How to make it:
1. Combine all in a Shaker with ice.
2. Shake and fine strain into a chilled giblet over a big rock.
3. Top with sparkling wine, garnish with a halved strawberry perched on the rim.