Lunch: Meshugana Macaroon

Ingredients

1 1/2 ounces vanilla-infused vodka, recipe follows
1 1/2 ounces coconut rum
1 teaspoon egg white
1 1/2 ounces coconut creme
Splash vanilla extract
Ice
Chocolate sauce, for garnish
Macaroon cookie, for garnish
Vanilla-Infused Vodka
3 vanilla beans
6 ounces (3/4 cup) vodka

Instructions

Combine the vodka, rum, coconut creme, egg white, vanilla extract, and ice together in a cocktail shaker and shake to incorporate.
Place the chocolate sauce in a plate. Rim the glass in the chocolate sauce and garnish with the macaroon cookie.
In a tall glass container, combine the vanilla beans and vodka. Cover and steep for 3 days.
Notes
Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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