Piña Cholada

Pisco, Falernum, Lime juice, Coconut Water, Egg white, Pineapple syrup, Kaffir lime
2ozPisco (toasted coconut-infused)
1ozCoconut Water (Thai)
1ozLime juice
34ozFalernum, Velvet Falernum
34ozPineapple syrup
1ozEgg white
1lfKaffir lime
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.
Cocktail summary
Created byGabriella Mlynarczyk, ink, LA.
AuthenticityAuthentic recipe
Posted by
DrunkLab's picture
DrunkLab on 07/16/2013

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