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
Instructions

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.

Notes

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.
Year
2013
Is an
authentic recipe
Curator
Not yet rated
Average
Not yet rated
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Bella Rosa — Blanco tequila, Elderflower liqueur, Aromatized wine, Lime juice, Pomegranate juice, Egg white
  • Shopping — Rum, Herbal liqueur, Warm spice liqueur, Pomegranate juice, Lime juice, Orgeat
  • Ornithologist — Blanco tequila, Suze, Falernum, Mezcal, Pineapple juice, Lime juice, Mint
  • The St-Rita — Blanco tequila, Elderflower liqueur, Lime juice
  • Pieces of Eight — Puerto Rican Rum, Crushed ice, Lemon juice, Passion fruit syrup, Lime juice
  • Curfew — Mastika, Grappa, Cuban rum, Pineapple juice, Lime juice, Beer Syrup, Yuzu juice
  • Tropicale Nuvole — Light rum, Rum Cream, Coconut Water, Orgeat, Lime juice
  • Castawry — Martinique Rum, Falernum, Coconut Water, Lime juice, Lime
  • Summer Blush — Blanco tequila, Elderflower liqueur, Peychaud's Bitters, Lime juice, Rose water, Cucumber
  • Truly Scrumptious — Pisco, Pear eau de vie, Pineapple Gum Syrup, Lime juice, Cinnamon
Comments