Piña Cholada

2 oz Pisco (toasted coconut-infused)
1 oz Coconut Water (Thai)
1 oz Lime juice
34 oz Falernum, Velvet Falernum
34 oz Pineapple syrup
1 oz Egg white
1 lf Kaffir 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 kaffir 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.
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