![Gully Wash](https://cdn.statically.io/img/www.foodandwine.com/thmb/8B6SaCEPKFZEy1jedU5e3na2vPY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/gully0615-hd-gully-wash-7a4cb2b210294dac9e1b13ef7a45d594.jpg)
Sometimes called Sky Juice, Gully Wash was the headliner at any barbecue or birthday party back when Daron Wilson grew up in Nassau. Typically passed around in an old milk jug or a coconut just hacked open with a machete, the cocktail is simple and based on refreshing coconut water.
Now, Wilson runs the Bahamian food truck Island Chef Café in Atlanta, and he wonders why his favorite drink from home is missing from Caribbean-inspired bars in the U.S. “I don’t know why it hasn’t caught on here. Man, it’s so good,” he says.
The traditional Gully Wash combines coconut water with sweetened condensed milk and gin, which might seem like an odd choice for an island cocktail. Actually, the woody juniper bite and a dash of bitters give the drink a depth beyond your average daiquiri. The cocktail gets even more complex if you swap the gin for good, dark rum. But the best thing about Gully Wash is the coconut water. All those electrolytes keep you hydrated. This drink is potent, but it contains its own hangover cure.
Ingredients
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1 ounce dry London gin
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1/2 ounce sweetened condensed milk
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2 ounces coconut water
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Dash of Angostura bitters
Directions
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Shake gin, sweetened condensed milk, and coconut water with ice until frothy.
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Pour into a coconut shell or a cocktail glass.
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Float a dash of bitters in the foam.
Make ahead
Bahamians say a Gully Wash improves with age, and the concoction can be made a week out. For the authentic Bahamian backyard party feel, serve it from an old milk jug.