2 oz Pisco (toasted coconut-infused)
1 oz Coconut Water (Thai)
3⁄4 oz Pineapple syrup
1 oz Egg white
1 lf Makrut lime leaf

Dry shake, shake with a couple of ice cubes for 30 seconds or so, strain into an ice filled Collins and spoon out some of the foam to top, garnish with makrut lime leaf.


To prepare pisco, infuse one 750ml bottle with one cup of toasted coconut (more details in source reference). Named for Cholada, Mlynarczyk's favorite Thai restaurant on the west side of LA.

Cocktail summary
Created by
Gabriella Mlynarczyk, ink, LA.
Is an
authentic recipe
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