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Prior to the Catamaran, there were no gin focussed coconut-flavoured cocktails on the menu at Death & Co. Shannon Tebay started with the cream of coconut and built on it from there. A grapefruit-forward gin works amazingly well in this drink (the original recipe calls for the American Bimini gin) - the bitter citrus flavours are complimented and amplified with the Aperol, grapefruit juice and cinnamon syrup. The cream of coconut balances the bitterness and adds texture to what is essentially a grapefruit gin colada.

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INGREDIENTS
- 45ml Gin (1.5 oz)
- 15ml Navy Strength Gin (0.5 oz)
- 15ml Aperol (0.5 oz)
- 30ml Don's Mix (1 oz)
- 15ml Lemon Juice (0.5 oz)
- 15ml Cream of Coconut (0.5 oz)

Don's Mix:
- 2 Parts White Grapefruit Jucie
- 1 Part Cinnamon Syrup

METHOD
1. Combine all the ingredients into your cocktail shaker
2. Shake with ice
3. Strain over a crushed ice into a colada glass
4. Garnish with a cinnamon stick and slice of grapefruit

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