Luau at the Mekong

 

A cocktail I created inspired by an ice cream I’ve recently which blew my mind. The Ice cream contained Salted chili pineapple, coconut vinegar sorbet. Once I gave it a go I immediately thought of a cocktail.

Here you go:

60ml Pineapple Rum

30ml Ancho Reyes chili liqueur

45ml Pineapple coconut cordial

15ml Lime juice

Table spoon of Greek yogurt

Barspoon of rice wine vinegar

Garnish: Dehydrated pineapple and tajin rim

Shake vigorously with ice. Fine strain over cubed ice and enjoy this lovely glass.

Cheers