At Urbana Restaurant and Wine Bar in Washington, D.C., assistant general manager Amy Troutmiller uses coconut water ice cubes in a cocktail called Far Land Fare.Using regular ice, she shakes together a mixture of saffron vodka and kaffir lime vodka, light corn syrup infused with cilantro and lime juice. She freezes the coconut water in hotel pans, breaks it up into shards and adds about an ounce and a half of it to the cocktail, which is served in a Martini glass garnished with a cilantro ...
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